Stuffed chicken fillets baked in a fine curry vegetable sauce

Ingredients for 4 servings:

• 1 can mushrooms, whole
• 1 bell pepper(s), red
• 2 m.-sized onion(s)
• 1 zucchini, about 1/3 of it
• 500 g chicken breast fillet(s)
• 4 slices of feta cheese
• Spice mix for chicken
• n. B. Herbs, Italian
• n. B. Pfeffer
• Paprika powder
• e.g. curry powder
• 500 ml curry sauce, store-bought or homemade
• 2 handfuls of Gouda, grated
• 2 cups rice
• 4 cups vegetable broth

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Halve the mushrooms. Dice the bell peppers, slice the onions fairly large, and slice the zucchini fairly thickly. Cut small pockets into the chicken breast fillets, fill each with a slice of feta cheese and a few diced bell peppers. Fold the meat over so the feta cheese and bell peppers are hidden, and secure with a wooden skewer. Season the filled fillets generously on both sides with chicken seasoning and fry until almost cooked through (this can be done without oil in a non-stick pan to save calories). Then place them in a baking dish, leaving enough space between them, scatter the remaining vegetables over them, and season with Italian herbs, pepper, paprika, and curry powder as desired. Then spread the sauce and cheese evenly over the top. Bake in a hot oven at 160-170°C (320-330°F) for about 30 minutes. Meanwhile, cover the rice in 3-4 cups of vegetable broth and cook over low heat until the water has completely evaporated. Add a little more water if necessary.