Stuffed boned chicken

Ingredients:

4 boned chicken breasts, keep the bone on the wing for garnishing
3/4 cup long grain rice
300 g, 10 oz, minced meat
2 tablespoons fried pine nuts
3 tablespoons fried pistachio nuts
1/2 cup shortening or butter
1/4 cup frozen peas
1/4 teaspoon of each: salt, ground cinnamon, allspice, saffron and cardamom

Preparation:

Rub chicken from inside and out with half quantity of spices.
Fry minced meat with shortening until tender.
Stir in for 5 minutes peas, salt and the remaining spices.
Add 2 cups of water. Mix well.
Add rice to meat mixture.
Cook on low heat for 25 minutes. Put aside.
Add pistachio and pine nuts to rice. Mix well.
Stuff breasts with rice mixture. Stitch the opening.
Rub stuffed breasts with butter.
Place stuffed breasts in a high heat oven for 45 minutes or until golden and tender.
Serve stuffed breasts garnished with almonds accompanied by vegetable salad.