Summary

Ingredients

• 6 chicken breast fillet (s), doubled, approx. 220 g each
• 1 teaspoon paprika powder or paprika flakes
• salt
• 200 g feta cheese
• 50 g walnuts
• 50 g plum (s), dried, pitted
• 50 g crème fraîche
• 2 stalks celery
• 450 g basmati
• 1 can tomato (s) (pizza tomatoes)
• 1.2 liters poultry stock from a glass or poultry stock
• 2 tablespoon olive oil for the tray
• salt
• Pepper, black, freshly ground

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Instructions

1. Rinse the chicken breast fillets with cold water, pat dry and divide into twelve individual fillets. Cut a pocket lengthways into each fillet with a sharp knife. Rub fillets with paprika powder or paprika flakes and salt.
2. Finely crumble the cheese. Finely chop the walnuts and prunes and use a tablespoon each to garnish the chicken breast fillets. Set aside on a plate. Add the rest to the cheese, add the crème fraiche and mix everything well. Fill the chicken breast fillets with it and stick with wooden sticks.
3. Preheat the oven to 200 ° C top / bottom heat (convection: 200 ° C, gas: level 3-4).
4. Wash the celery stalks, pat dry and cut into fine sticks. Mix the rice with about two thirds of the celery sticks and the tomatoes, season with salt and pepper.
5. Brush the oven`s drip pan with the oil, distribute the rice in the pan and pour about 800 ml of poultry stock or poultry stock over it. Place the filled chicken breast fillets on top of the rice, put them in the hot oven and bake for 20 minutes. Pour in the rest of the stock and bake everything again for about 10 to 15 minutes (until the rice is grainy).
6. Briefly bring the remaining celery sticks to the boil in boiling water, drain and spread over the rice.
7. Garnish the meat with the remaining nuts and plums and serve.
8. A mixed salad goes well with it.