Chicken Breast Stuffed with Philadelphia Cream and Tomato Rice
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 chicken breasts
- 4 tomato (s)
- 200 g cream cheese, e.. Philadelphia
- 2 teaspoons mustard
- salt and pepper
- 2 cups rice (jasmine or basmati rice)
- 2 teaspoons vegetable broth, grained
- 4 cup water
- 1 tablespoon butter
Print Recipe
Pin Recipe Instructions
- Wash the chicken breast fillets and pat dry. Cut a pocket with a sharp knife.
- Skin all tomatoes. Core 2 for the filling and cut into small cubes. Mix Philadelphia with the mustard with a fork and add the diced tomatoes. Season to taste with salt and pepper, let it steep for a moment and then fill the chicken breasts with it. Seal with a toothpick or a roulade needle.
- Brown the meat well on each side in a coated ovenproof pan. Since the inside of the breast does not cook as quickly as the outside, put the pan in the oven for another 10 minutes at 170 degrees.
- Briefly sweat the rice in the butter. Pour in the water, add the granulated broth and cook the rice on the highest level without a lid. In the meantime, roughly dice the remaining tomatoes and remove the seeds as desired. I only core half at a time. When the rice has almost completely absorbed the water, add the tomatoes, reduce the heat, cover the saucepan and cook for another 5 minutes.
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