Asian Chicken with Rice Stuffing

Ingredients:

• 4 skinless, boneless chicken breasts (about 200g each)
• 0.5 cup sushi rice
• 2 teaspoons sesame seeds
• 2 tablespoons of vegetable oil
• 1 shallot, finely chopped
• 1/4 cup chopped canned water chestnuts (drained)
• 4 tsp finely chopped peeled ginger
• 1 tbsp. lightly salted soy sauce
• 2 teaspoons of honey
• 2 green onions, thinly sliced

Preparation:

1. Preheat oven to 230°C. Cook rice according to package directions. Transfer to a medium bowl.
2. In a medium skillet over medium-high heat, stir-fry the sesame seeds until golden, 3-5 minutes. Add them to the rice.
3. Return the pan to medium-high heat. Add the vegetable oil, then add the shallots, nuts, and ginger. Cook, stirring, until the onions are soft and lightly browned, about 3 minutes. Add to the rice.
4. Mix 1 tablespoon of soy sauce with 1 teaspoon of honey until smooth. Stir into the rice mixture, adding half of the green onions; season lightly with salt and pepper.
5. Split each chicken breast in half horizontally, cutting only three-quarters of the way through. Open the breasts like a book; sprinkle with salt and black pepper. Divide the rice among the chicken breasts, pressing the mixture firmly onto one side of each piece. Place the chicken halves together and secure with toothpicks in several places. Rub the breasts with the remaining 1 teaspoon of soy sauce and honey, season with salt and pepper.
6. Transfer the chicken to a baking sheet. Drizzle with vegetable oil and bake until a thermometer inserted into the filling reaches 165°F (74°C), 20 to 25 minutes. Remove the toothpicks and sprinkle the chicken with the remaining green onions.