Chicken breast in tomato sauce

Name: Chicken breast in tomato sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 Chicken filets (175 g each); 1 (approx. 300 g) Stalk leek (leek); 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 200 g Wild rice mixture; 4 TABLESPOONS Oil; 125 g Mozzarella cheese; 500 g chunky tomatoes; 1 TABLESPOON Tomato paste; 1/2 TEASPOON dried marjoram; 2 TABLESPOONS Whipped cream; 7-10 Tbsp wooden skewers

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 Chicken filets (175 g each)
1 (approx. 300 g) Stalk leek (leek)
7-10 Tbsp Salt
7-10 Tbsp white pepper
200 g Wild rice mixture
4 TABLESPOONS Oil
125 g Mozzarella cheese
500 g chunky tomatoes
1 TABLESPOON Tomato paste
1/2 TEASPOON dried marjoram
2 TABLESPOONS Whipped cream
7-10 Tbsp wooden skewers

Directions

1
Wash the chicken filet, dab dry and cut in half. Clean and wash the leek and remove 8 leaves. Blanch leaves for 1 minute in boiling water, drain. Season chicken fillets with salt and pepper and wrap each with 1 leek leaf. Stick firmly with wooden skewers. Cut remaining leek into rings.
2
Put rice in plenty of boiling salted water and cook for 20 minutes. Heat 3 tablespoons of oil in a pan. Fry the chicken crisps for about 12 minutes. Cut mozzarella into 6 slices and halve. Place on the chicken and fry covered for another 4 minutes at low heat. Heat 1 tablespoon of oil in a saucepan. Brown the leek rings in it, steam for 1 minute. Add tomato pieces and tomato paste, bring to the boil. Season with salt, pepper and marjoram. Refine with cream. Pour rice on a sieve and drain.
3
Heat 1 tablespoon of oil in a saucepan. Brown the leek rings in it, steam for 1 minute. Add tomato pieces and tomato paste, bring to the boil. Season with salt, pepper and marjoram. Refine with cream. Pour rice on a sieve and drain. Arrange chicken crumbs, tomato sauce and rice on plates. Garnish with parsley