Chicken filet Toscana with tomato rice

Name: Chicken filet Toscana with tomato rice
Prep time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 3 Tomatoes; 200 g Mozzarella; 3 stems Basil; 700 g Chicken filet; 1 Onion; 1 Garlic clove; 3 TABLESPOONS Oil; 3 TABLESPOONS Tomato paste; 1 can (425 ml) chunky tomatoes; 1 TEASPOON Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Italian herbs; 250 g Rice; 2,5 TABLESPOONS red pesto (glass); 100 g Double cream cheese

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

PREP TIME
1 45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

3 Tomatoes
200 g Mozzarella
3 stems Basil
700 g Chicken filet
1 Onion
1 Garlic clove
3 TABLESPOONS Oil
3 TABLESPOONS Tomato paste
1 can (425 ml) chunky tomatoes
1 TEASPOON Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Italian herbs
250 g Rice
2,5 TABLESPOONS red pesto (glass)
100 g Double cream cheese

Directions

1
Wash the tomatoes. Cut tomatoes and mozzarella into slices. Wash the basil, shake dry and pluck the leaves. Wash the meat, dab dry and cut diagonally into small shreds.
2
Peel and finely dice the onion and garlic. Heat 1 tablespoon of oil in a saucepan. Fry the onion and garlic until transparent. Fry 2 tbsp. tomato paste briefly. Add the chopped tomatoes and ¼ l water and bring to the boil. Stir in stock. Season with salt and pepper. Simmer open for about 25 minutes.
3
Sweat 1 tbsp. tomato paste in a pot, deglaze with 1/2 l water. Salt, bring to the boil and cook the rice in it according to the instructions on the packet.
4
In the meantime, heat 2 tablespoons of oil in a large frying pan. Fry the escalopes in it in portions on each side for 3-4 minutes. Season with salt, pepper and Italian herbs. Brush with pesto. Spread tomatoes, basil and mozzarella on the escalopes. Bake under the hot oven grill for about 5 minutes. Stir cream cheese into the tomato sauce and season to taste. Serve with chicken filets and rice.