Baked Chicken Breast with Tomato and Vegetable Rice

Summary

Ingredients

• 4 chicken breast fillet (s), fresh or frozen
• 1 slice (s) cooked ham
• 1 tomato (s)
• 4 slices cheese (), mild Dutch or spicy Chester
• salt
• pepper
• oregano

Also:

• 1 ¼ cup long grain rice, parboiled
• 250 g mushrooms, liht brown or white
• 2 tomato (s)
• salt
• pepper
• oregano
• Paprika powder, noble sweet
• 0.25 ¼ bunch parsley
• Fat for the pan and for the baking dish

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Instructions

1. Wash the fresh chicken breast fillets and pat dry, thaw frozen chicken breast fillets and pat dry. Melt some fat in a pan and fry the chicken breast fillets on both sides until they are lightly brown.
2. In the meantime, grease a small oval baking dish. Place the fried chicken breast fillets in it and cover each with 1/4 slice of cooked ham. Wash a tomato, remove the green stalk and cut into not too thin slices. Place a tomato slice and a slice of sliced cheese on top of each chicken breast fillet. Before putting on the cheese slice, season the tomato with salt, pepper and oregano.
3. Preheat the oven to 200 ° C. Baked the chicken breast fillets on the middle rack. You`re done when the cheese has turned the color you want and has flowed well. Now place a piece of aluminum foil on the baking dish and reduce the oven temperature to 100 ° C or switch it off completely. The chicken breast fillets will stay warm this way!
4. In the meantime, cook the rice according to the instructions on the packet. Cut 2 tomatoes into pieces, clean the mushrooms and cut into slices. First fry the mushrooms in the pan, then add the tomato pieces and let them fry until done. Season with salt, pepper, oregano and paprika powder.
5. As soon as the rice is cooked, fill it in a bowl or something similar and add the mushroom-tomato-vegetables. Chop fresh parsley and sprinkle on top. Mix everything well.
6. The dish tastes delicious, but if you want, I recommend a tomato sauce with it.