1 cup pilaf rice 4 pieces chicken breast meat 2 cup water Half onion 40 gr cashew nuts 2 tablespoons finely chopped fresh basil Half teaspoon turmeric Half teaspoon fresh grated nutmeg Freshly ground black pepper Salt 1 tablespoon olive oil Half a teaspoon of butter Sprinkle with salt, pepper. Wash the rice with plenty of water and strain. Melt 1 tablespoon cooking olive oil and half a tablespoon of butter. Roast the chopped onions and cashew nuts for 2-3 minutes. Continue stirring by adding the rice. Add all spices, salt and water except basil. Cook the rice with the lid closed until it is absorbed. When the rice has completely drained, turn off the fire and add the basil and allow to cool. Fill the thinned chicken meat with rice and wrap tightly with aluminum foil and close the ends. Place it in the oven and add hot water to half and cook in a 200 degree oven for 30 minutes. Remove the chickens from the oven in the foil and fry them in a non-stick pan for a few minutes. Serve warm by slicing.