Stuffed chicken filet on tomatoes

Name: Stuffed chicken filet on tomatoes
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 40 g Rice (e.g. wild rice mixture); 7-10 Tbsp salt, black pepper; 2 medium-sized tomatoes; 1 Spring onion; 100 g Chicken filet; 1 teaspoon (10 g) light cream cheese with herbs; 1 tsp (5 g) Oil; 2-3 Sage leaves; 7-10 Tbsp wooden skewers

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

40 g Rice (e.g. wild rice mixture)
7-10 Tbsp salt, black pepper
2 medium-sized tomatoes
1 Spring onion
100 g Chicken filet
1 teaspoon (10 g) light cream cheese with herbs
1 tsp (5 g) Oil
2-3 Sage leaves
7-10 Tbsp wooden skewers

Directions

1
Cover the rice in approx. 100 ml boiling salted water and let it swell at low heat for approx. 20 minutes. Wash, clean and dice the tomatoes. clean, wash and cut spring onion into rings
2
Wash the meat, pat dry and cut a small pocket lengthwise. Spread the cream cheese into it, close the pocket
3
Heat the oil. Fry the meat for about 5 minutes on each side. Season with salt and pepper. Sauté the sage leaves briefly in the frying fat, remove
4
Finally, push the chicken filet to the edge of the pan. Add the spring onion and tomatoes and fry for a few minutes in the cooking fat. Season with salt and pepper. Arrange everything. Garnish the chicken filet with sage leaves if necessary
5
The spring onion can also be
6
replace small onion and some chives