Chicken Rolls with Vegetables and Rice
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 150 g chicken breast
- 30 g ham (poultry ham)
- 50 g mozzarella, liht
- 1 tablespoon tomato paste
- 50 g cream cheese with herbs
- 350 g veetables (imperial veetables), frozen
- 150 g rice, cooked
- Vegetable broth, instant
- 1 teaspoon olive oil
- oregano
- salt and pepper
- some water
Print Recipe
Pin Recipe Instructions
- Knock the chicken breast flat so that it can be rolled into a roulade without any problems. Brush with tomato paste, sprinkle with salt, pepper and oregano to taste and then top with the ham and mozzarella. Roll the whole thing up and pin it with a toothpick.
- Fry them briefly on all sides in the olive oil and then place in a baking dish in the preheated oven. Put the cream cheese on the sides and fill up with a little water, add a little vegetable stock (maybe stir a little, but actually it mixes in the oven by itself). Put everything in the oven as it is and finish cooking at approx. 180 ° C for about 15-20 minutes.
- In the meantime, cook the rice and vegetables. The imperial vegetables are also available frozen so they can easily be heated with vegetable broth. Then only has to be served.
- The dish contains about 15 g of fat.
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