For the filling, mash the mozzarella in a bowl with a fork. Chop a cherry tomato and 1 spring onion and add. Mix well and season with pepper to taste. Do not add salt as the mozzarella gives off enough salt. Clean the chicken breast and cut a pocket, then distribute the filling in it. Wrap the ham around and fry briefly and spicy in a pan on all sides. Don`t fry it. Let cool and roll out the puff pastry in the meantime. Roll the chicken breasts in the puff pastry, brush the edges with the beaten egg and close. Place the chicken breasts on a baking sheet lined with baking paper and brush with the rest of the egg from above, giving it a nice color, then finish cooking for about 40 minutes in the preheated oven at 170 degrees top and bottom heat. For the sauce, heat the chicken broth, thicken with crème fraîceh and then add the herbs, as fresh as possible, 2 cherry tomatoes and 2 - 3 stalks of spring onions, cut into small pieces. Simmer for 5 minutes on a low flame, stir occasionally and season with salt and pepper. Prepare the rice according to the instructions. 1,265 Kcal per serving
Ingredients
Print Recipe
Pin Recipe