Chicken “Wellingtons”

(prepare for 4)

  • 4 chicken breasts
  • chicken liver pâté
  • cucumber
  • 200g uncooked rice
  • 15mls rice milk
  • 1tbsp oil
  • salt and pepper
  1. Cook the rice in a saucepan of boiling water, having added salt, pepper and any herb of your choice – I added sage, but thyme or parsley would also work well
  2. Preheat your oven to around 220°C
  3. Whilst the rice is cooking, take the chicken breasts and carefully slice into them, making sure not to cut through completely.  You will create a “pocket” for your filling 20150610_165440
  4. Thinly slice some cucumber and line the chicken breast pockets with 2 or 3 slices20150610_165854
  5. Spread plenty of the chicken liver pâté on top of the cucumber, filling the pocket completely.  I used around 2-3tbsps of pâté per breast20150610_165717
  6. Add some seasoning and leave to one side
  7. Once your rice is cooked, drain well and then spread a thin layer onto a baking tray, drizzle with a little of your safe oil and pop into the oven until the rice is toasted.  This could take up to 20-25 minutes, but be careful not to burn it20150610_164836
  8. Put the rice, herbs and seasoning into a food blender and blitz until you have a rice-crumb texture20150610_171355
  9. Mix the rice milk and oil in a bowl and pour your rice-crumbs until another bowl
  10. You’re now ready to coat your chicken breast – dip each breast into the milk/oil mixture and then into the rice crumbs before placing on your baking tray20150610_172334
  11. Press any remaining rice crumbs onto your chicken breasts before oven-baking for between 25-30 minutes at 200°C
  12. Make sure your chicken breast is cooked through before serving 20150610_175216 20150610_175428

One thought on “Chicken “Wellingtons”

  1. Pingback: Feast or famine | 7 years to diagnosis

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