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🍽️ Nut-filled Chicken Breast with Parsley Rice and Bell Pepper Vegetables
625 kcal · 30 min · 4 servings
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Ingredients
- onions, yellow 1 pc.
- peppers, red 3 pcs.
- Chicken breast fillets 600 g
- salt pinch
- Parsley, fresh 40 g
- walnut kernels 4 tbsp
- butter 4 tbsp
- Pepper, black ground pinch
- long grain rice 300 g
- oil 4 tbsp
- sugar pinch
- Paprika, sweet 1 tsp
- sour cream 150 g
Instructions
- 1. Halve, peel, and dice the onion. Wash the bell pepper, remove the stem and seeds, and dice it. Rinse the chicken breasts, pat them dry, and season all around with salt.
- 2. Wash the parsley, shake it dry, remove the leaves from the stems, and chop finely. Also chop the peanuts finely. Mix everything in a bowl with half of the parsley and 3 tablespoons of softened butter. Season with salt and pepper.
- 3. In a pot, bring rice to a boil with about 700 ml of salted water and cook covered on medium heat for about 10 minutes. Then remove from heat and let it sit covered until serving.
- 4. Heat 2 tablespoons of oil in a pot over medium heat, sauté the onions and bell pepper for about 2 minutes, and season with salt, pepper, sugar, and paprika powder. Cover and cook on low heat for about 10 minutes.
- 5. Using a long, narrow knife, cut a pocket lengthwise into the chicken breasts and fill them with the nut-herb mixture. Heat 2 tablespoons of oil in a pan over high heat, sear the chicken breasts for about 2 minutes on all sides, then cover and cook for about 8 minutes over medium heat.
- 6. Stir the remaining parsley and 1 tablespoon of butter into the rice. Mix crème fraîche into the bell pepper vegetables and season to taste. Slice the nut-filled chicken breasts and serve them with the rice and bell pepper vegetables on plates.
Enjoy your meal!
Nutrition per serving
- kcal: 625
- Protein: 42 g · Fett/Fat: 36 g · Carbs: 38 g