Stuffed Chicken Breast Fillets with Curry Rice
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 chicken breast fillet (s)
- 1 cup cream cheese with herbs
- 4 slices toast bread (wholemeal toast)
- 4 slices ham, cooked
- 1 cup rice (long grain or whole grain)
- 1 teaspoon curry powder
- 3 cup water
- 1 teaspoon, leveled salt
- 10 tablespoon olive oil
- 2 teaspoons, leveled curry powder
- 0.5 teaspoon ½ salt
Print Recipe
Pin Recipe Instructions
- Cut the chicken breast fillets in half (do not cut all the way through), then season with salt.
- For the filling, cut away the edge of the toast slices and cut the inside into small cubes. Cut the boiled ham into cubes and place in a bowl with the bread cubes. Then add the herbal cream cheese and mix. Spread 1 - 2 tablespoons of it on one side of the chicken breast fillet and fold up. Then secure with a toothpick or string. Place the chicken breast fillets in a baking dish. Now mix the olive oil with 2 level teaspoons of curry powder and 1/2 teaspoon of salt and spread over the chicken breast fillets.
- Bake for about 30-40 minutes in a preheated oven at 175 ° C hot air.
- Then put the rice, water, 1 level teaspoon salt and 1 teaspoon curry powder in a saucepan and cook for about 10-15 minutes. Arrange everything on plates and serve immediately.
- Tips: If there is still some filling left over, you can continue to use it as a spread.
- When the chicken breast fillets are done, a kind of sauce has formed in the mold - this sauce goes very well with the rice.
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