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Natalie's Vienna Surprise - Marinated chicken in baked vienna
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Natalie Launer, Qeensland Australia


  • 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
  • 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.
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!!!

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