(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
4. Thinly slice some cucumber and line the chicken breast pockets with 2 or 3 slices
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 breast
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 it
8. Put the rice, herbs and seasoning into a food blender and blitz until you have a rice-crumb texture
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 tray
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