Rice medallions with chicken

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Peel and finely chop the onion. Melt butter in a pot. Sauté onion in it until transparent. Add rice and fry until transparent while stirring. Deglaze with white wine and let it boil down. Add stock in portions, always let it boil down in between. Cook for about 20 minutes while stirring.

2. 2

   Season with salt and pepper. Let cool down. In the meantime wash and halve the tomatoes. Peel garlic and cut into slices. Drain mozzarella and cut into slices. Form risotto with wet hands to 8 medallions. Put them on an oiled baking tray. Cover each medallion with half a tomato and mozzarella. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for approx. 10 minutes. Wash the meat and pat dry. Heat 2 tablespoons of oil in a frying pan and fry the meat on both sides for 5 minutes each. Season with salt and pepper. Heat 2 tablespoons of oil in a frying pan and fry the garlic.

3. 3

   Put them on an oiled baking tray. Cover each medallion with half a tomato and mozzarella. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for approx. 10 minutes. Wash the meat and pat dry. Heat 2 tablespoons of oil in a frying pan and fry the meat on both sides for 5 minutes each. Season with salt and pepper. Heat 2 tablespoons of oil in a frying pan and fry the garlic. Add the tomatoes and braise for about 4 minutes. Season with salt and pepper. Wash the basil and dab dry. Pluck off the leaves and cut into strips. Serve rice medallions with chicken fillets and braised tomatoes. Sprinkle with basil

4. 4

   Add the tomatoes and braise for about 4 minutes. Season with salt and pepper. Wash the basil and dab dry. Pluck off the leaves and cut into strips. Serve rice medallions with chicken fillets and braised tomatoes. Sprinkle with basil

Nutrition Facts

KCAL
650 kcal

CARBS
54 g

FATS
24 g

PROTEINS
50 g