Open the chicken breasts so you can stuff it and roll it.

Cut 3/4 of the pepper, 3/4 of the zuccini and the carrot julianne style but a bit thicker than usual.

Cut the rest of the pepper and the zuccini in a thiner julianne. Put those to cook slowly. Pre-heat the oven to 210C.

Mix the raisins and the scotch for 10 minuts. And then add 3/4 of the scotch (with no raisins) to the cooking vegetables. Cut the onions in julianne or feather style. Once the other vegetables are done, put them on a dish and start cookin the onions. Put water to boil.

Once the water is boiling add salt and the cut vegetables for 10 minuts. Put cold water and icecubes in a large recipient. Once the ten minutes passed quickly put the vegetables in the cold water so they stop cooking.

While the onions are cooking start stuffing the breast with the vegetables. Secure them with cookin thread or net. Add the raisins and the remaining scotch.

Once the onions are almost done put them along with the other fried vegetables at the bottom of a glass fountain and on top of it the four breasts. Srinkle some more salt, black pepper and oil on top of it.

Let it coock for 10 minutes and turn the breasts, put more salt, black pepper and oil, a bit more of scotch if wanted and let it cook for another 15 minjtes minimum.

Serve it right away after taking it out of the oven.