Summary

Ingredients

• 300 g rice, (risotto rice)
• 1 medium onion (s), finely chopped
• 1 clove (s) garlic, finely chopped
• 1 ½ liter broth, homemade or bought
• 60 g butter
• 70 g parmesan, rated
• some olive oil
• some salt and pepper
• 2 large chicken breasts
• 1 scoop mozzarella
• 80 g cream cheese, rocket pesto
• 2 packets bacon, to be wrapped around

Print Recipe Pin Recipe

Instructions

1. The risotto:
2. Sweat the onions and garlic in a little olive oil while preparing the broth and setting it ready. Add the risotto rice to the sweat onions and sweat for about 1 minute until translucent. Pour 400 ml of broth over the whole thing and let it boil down while stirring constantly. The risotto should not be cooked on full flame, otherwise the rice grains will cook too quickly on the outside. With a soup ladle add the broth while stirring and stir until creamy, only then gradually add more broth. Repeat this for about 15-20 minutes, until the risotto is thick and the rice is al dente. Then add the butter and the parmesan, season to taste and stir well. Cover and let stand for about 3 minutes, stir again briefly and serve.
3. The fillets:
4. Preheat the oven to 175 ° C top / bottom heat. Wash the chicken breasts and pat dry with paper towel. Halve the chicken breasts and cut long into a pocket. Salt and pepper the inside of the chicken pockets. Cut the mozzarella into medium-thick slices. Fill the chicken pockets with 1 slice of mozzarella each and close. Now coat the closed pockets with the cream cheese on the top, wrap generously with the bacon and place in the baking dish.
5. Now bake the bags for about 30 minutes. Grill the last 5 minutes on full heat to brown the bacon a little.