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🍽️ Chicken Breast Tuscany with Rice

652 kcal · 30 min · 4 servings

Chicken Breast Tuscany with Rice Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Grease the deep and shallow steam cooking containers with 1 teaspoon of olive oil each. Rinse the chicken breast, pat dry, and slice. Distribute the meat slices evenly in the steam cooking containers and season generously with herbs of Provence, salt, and pepper.
  2. 2. Rinse the tomatoes and slice them. Slice the mozzarella as well. Arrange the tomatoes on the meat and set the mozzarella aside.
  3. 3. Halve and peel the shallots. In the mixing container, chop the shallots for 5 seconds at speed 6.
  4. 4. Add the remaining olive oil and sauté for 2 minutes without the measuring cup at the sauté setting.
  5. 5. Add the tomato paste and cook with a lid for 2 minutes without the measuring cup at the sauté function.
  6. 6. Put the rice in the cooking insert, place it in the mixing container, and pour the vegetable broth over it. Close the steam cooking containers with lids and steam everything at the steam setting. 5 minutes before the end of the steaming time, distribute the mozzarella on the tomatoes and continue steaming.
  7. 7. Remove the steam cooking container, take out the rice, and keep warm. Fill chunky tomatoes and cream into the mixing container and blend for 4 seconds at speed 5 with the measuring cup inserted, then cook down for 7 minutes at speed 1 at 100 °C without the measuring cup.
  8. 8. In the meantime, dissolve the cornstarch in 2 tablespoons of cold water, add it to the mixing container, and bring to a boil for 1 minute at speed 1 at 100 °C with the measuring cup inserted.
  9. 9. Season the sauce with salt and pepper. Arrange the Chicken Breast Tuscany together with the rice on plates. Serve the sauce alongside and sprinkle with finely chopped basil. Enjoy your meal!

Nutrition per serving