Chicken Inner Fillets Baked with Mozzarella in Pesto Sauce with Rice
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 25 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 sachet rice
- 6 chicken fillet (s) (inner fillet)
- 2 teaspoons Genovese pesto
- 125 g mozzarella
- 200 ml poultry stock
- 2 tablespoon natural yogurt, Greek
- 2 tablespoon cream cheese, natural
- 0.5 ½ bunch parsley, fresh
- salt and pepper
- Paprika powder
- butter
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 190 ° C fan oven.
- Boil the water for the rice in a saucepan. Wash the chicken fillets briefly and season with salt, pepper and paprika powder on both sides.
- When the water boils, add the rice and heat some oil in a pan.
- Now briefly sear the chicken fillets, place them in a baking dish and cover with the mozzarella slices. Then put in the oven for about 20-25 minutes until the cheese has reached the desired browning.
- Bring the chicken stock, Greek yoghurt and cream cheese to the boil in the pan and then add the pesto. Stir well and continue to simmer until the sauce thickens.
- Arrange everything together on plates.
- Tip: I added a small dollop of butter to the sauce at the end.
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