Summary

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

1. Preheat the oven to 190 ° C fan oven.
2. 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.
3. When the water boils, add the rice and heat some oil in a pan.
4. 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.
5. 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.
6. Arrange everything together on plates.
7. Tip: I added a small dollop of butter to the sauce at the end.