🍽️ Chicken Breast with Paprika-Feta Filling on Fruit Rice

Name: Chicken Breast with Paprika-Feta Filling on Fruit Rice
Total time: 30 min
Yield: 4 servings
Ingredients: 4 chicken breast fillets à approx. 140 g (with skin); 100 g pickled bell peppers (jar); 80 g feta; 250 g basmati rice; 350 g mixed fruit (banana, mango, pineapple, apple and melon); salt; pepper (from the mill); 20 g butter; 500 ml poultry broth; 50 g crème fraîche; 1 egg yolk; 1 tbsp hot mustard; 4 sage leaves

725 kcal · 30 min · 4 servings

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Ingredients

4 chicken breast fillets à approx. 140 g (with skin)
100 g pickled bell peppers (jar)
80 g feta
250 g basmati rice
350 g mixed fruit (banana, mango, pineapple, apple and melon)
salt
pepper (from the mill)
20 g butter
500 ml poultry broth
50 g crème fraîche
1 egg yolk
1 tbsp hot mustard
4 sage leaves

Instructions

1. Rinse the chicken breast under cold running water and pat it completely dry with a kitchen towel.
2. Cut a horizontal slit into the thickest side of the breast to create a pocket, being careful not to cut all the way through.
3. Pat the bell peppers and the feta cheese dry as well.
4. Cut the feta cheese into four long strips.
5. Wrap each strip of feta in a piece of the bell pepper.
6. Insert the stuffed pepper rolls into the pocket you created in the chicken breast.
7. Secure the opening with toothpicks to prevent the filling from falling out.
8. Rinse the rice in a sieve under cold water and let it drain well.
9. Peel the fruit and remove the core.
10. Cut the fruit into small cubes or thin slices.
11. Mix the fruit with the drained rice.
12. Season the rice and fruit mixture with salt and pepper to taste.
13. Grease a baking dish or gratin dish with some butter.
14. Spread the rice and fruit mixture into the prepared dish.
15. Pour the broth over the rice.
16. Season the chicken breasts generously on the outside with salt and pepper.
17. Place the stuffed chicken breasts directly on top of the rice.
18. Place small pieces of the remaining butter on top of the chicken.
19. Preheat the oven and bake the dish for about 40 minutes until golden brown.
20. Whisk the crème fraîche, egg yolk, and mustard together in a small bowl.
21. Slice the sage leaves into thin strips.
22. Spread the crème fraîche mixture evenly over the chicken breasts.
23. Sprinkle the chicken with the sage strips.
24. Let the dish finish cooking in the oven for the last 15 minutes.
25. Remove the dish from the oven and carefully remove the toothpicks.
26. Finally, adjust the seasoning of the rice with salt and pepper.
27. Serve the dish hot.

Nutrition per serving

kcal: 725
Protein: 65 g · Fett/Fat: 23 g · Carbs: 63 g