Chicken Stuffed With Vegetables

• Chicken breasts (6 pieces, thinned out for rolling)
• Marinade:
• 1/2 cup yogurt
• 1 teaspoon turmeric
• 1/4 cup chopped cilantro
• 2 table spoons lemon juice
• 1 teaspoon sugar
• 1 teaspoon paprika powder
• 1 teaspoon roasted cumin powder (roast regular cumin powder on a dry pan till light brown)
• Salt and pepper to taste
• Vegetables:
• 1/2 cup thinly sliced onions
• 1/2 cup thinly sliced green peppers
• 1/2 cup julienned carrots
• 4 cloves of chopped garlic
• Other:
• 1/2 cup canola oil
• 6 sheets of aluminium foil
• (optional) wooden toothpicks soaked overnight
• (optional) 1/4 cup sour cream

1. 1. Mix the marinade ingredients and divide the mixture in half.
2. 2. Put the chicken in one half of the marinade mixture, and the vegetables in the other and marinate for at least an hour.
3. 3. Oil a sheet of aluminium foil and put a piece of chicken on it.
4. 4. Top it with the vegetables and roll it carefully, sealing the foil. (Optionally, use toothpicks to seal the chicken)
5. 5. Leftover marinade from the vegetables (throw the chicken one) can be mixed with sour cream and used as a condiment.
6. 6. Grill for 45 minutes to an hour, turning once around 20 minutes, or until the chicken is cooked to 160 degrees internal temperature.

chicken breasts, marinade, yogurt, turmeric, cilantro, lemon juice, sugar, paprika powder, cumin, salt, vegetables, onions, green peppers, carrots, garlic, canola oil, overnight, sour cream

Taken from www.epicurious.com/recipes/member/views/chicken-stuffed-with-vegetables-1204342 (may not work)