Source:

Natalie Launer, Qeensland Australia

Serves/Makes:6

Ingredients

• 3 pieces of chicken breast fillet
• 2 tbsp (30 ml) olive oil
• 1 large onion finely diced
• 1 14 oz (392 grm) can Italian tomatoes or tomato puree
• 2 cups (475 ml) of uncooked rice
• pinch of salt
• 1 tsp (5 ml) italian herbs (can use pinch of following instead of Italian herbs: marjoram, basil leaves, red bell peeper powder, rosemary leaves, oregano, parsley, thyme and garlic flakes)
• 1 clove garlic
• pinch of cumin and corriander (optional)
• pinch of black pepper
• 1 large vienna loaf

Preparation

• In a skillet lightly brown onion and garlic in oil.
• Add chicken pieces, tomatoes (or puree), salt, herbs and pepper.
• Cook on medium heat until chicken is tender, you will find that the sauce will thicken - add a little water to prevent this.
• Once chicken is cooked, simmer 20 minutes (or longer for fuller flavor).
• Boil or steam rice. Once cooked set aside.
• Cut top end of vienna off and pull out bread inside. This will make a hollow loaf. You can use the inside for breadcrumbs.
• Cool chicken and rice.
• Cut chicken into small pieces or mince it.
• Mix chicken and rice together and spoon inside vienna.
• Put end piece on bread, wrap in foil and bake for approximately 30 minutes on medium heat; this will make crust crunchy.
• Cut into slice with large bread knife and serve with salad.

Comments

This recipe stemmed from cooking on a budget and entertaining many people. It's a tasty meal, great for Sunday lunches or laid back evening meals!!!