Summary

Ingredients

• 600 g chicken breast
• 2 scoops mozzarella
• 5 tablespoon pesto
• 1 bunch cherry vine tomato (s)
• 200 g rice
• 1 can tomatoes, chunky (400 g)
• 200 g double cream cheese
• 3 tablespoon tomato paste
• 2 cloves garlic
• 1 onion (s), red
• salt and pepper
• Herbs, Italian
• sugar
• oil

Print Recipe Pin Recipe

Instructions

1. Wash the chicken breast, cut into slices of equal thickness and place in a baking dish. Season with salt, pepper and Italian herbs. Add the pesto and mix everything well. Spread the little tomatoes on top. I also cut it into slices again, but I`m sure it tastes good too, if you leave it whole. Add 1 tablespoon of oil (I had rapeseed oil) and a little juice from the canned tomatoes
2. Put the baking dish in the oven preheated to 180 ° C. The shape should be closed. If you don`t have a lid, you can put another shape of the same size or slightly larger on top. The mozzarella is added later.
3. In the meantime, cook the rice in salted water. It is best to follow the instructions on the packaging.
4. While the rice is cooking, chop the onion and garlic and fry them with 1 tablespoon of oil in a wok or a non-stick pan with a high rim. Add the tomato paste and fry. As soon as the mixture turns a little brown, deglaze with the canned tomatoes. Add the cream cheese and add a ladle of rice water to the pan. When the rice is ready, add to the sauce in the pan and let everything simmer until the rice has a risotto-like consistency and the liquid has boiled down.
5. After about 30 minutes, place the mozzarella in slices on the chicken breast. So that the cheese turns nice and brown, leave the lid off. There is a lot of liquid in the baking dish at the end, but this makes the chicken tender and juicy.