Stuffed Chicken With Spring Vegetable Rice

• 4 None chicken breasts, butterflied
• 8 slices salami
• 8 None sun-dried tomatoes in oil, drained
• 5 sprigs fresh parsley, leaves stripped from stems, plus extra for garnish
• 3 tbsp flaked almonds
• 4 tbsp oil, divided
• 2 None carrots, peeled, halved lengthways and cut into diagonal slices
• 2 None spring onions, sliced
• 2 tbsp tomato paste
• 3/4 cup vegetable stock
• 1 1/3 cups long-grain rice

1. Lay the chicken flat and season with salt and black pepper. Top each breast with 2 slices salami, 2 tomatoes and one-quarter of the parsley. Fold over and secure with a toothpick.
2. Heat a frying pan and roast the almonds until golden brown. Remove from the pan and set aside. Add 2 tbsp oil to the pan and saute the carrots and spring onions for 2 mins. Stir in the tomato paste, stock and simmer.
3. Cook the rice according to the package directions. Add rice to the carrot mixture and season with salt and black pepper. Heat 2 tbsp oil in a frying pan and cook the chicken, turning, for 8 mins until browned.
4. Arrange the chicken and rice on serving plates. Sprinkle the almonds over the rice and garnish with parsley.

chicken breasts, salami, tomatoes, parsley, almonds, oil, carrots, spring onions, tomato, vegetable stock, longgrain rice

Taken from recipes-plus.com/api/v2.0/recipes/17882 (may not work)