Stuffed chicken filet with tomato sauce

Name: Stuffed chicken filet with tomato sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 4 Chicken filets (approx. 200 g each); 100 g Double cream cream cheese with herbs; 12 leaves Sage; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Olive oil; 200 g Long grain wild rice mixture; 3 Spring onions; 1 1/2 packs (500 g each) chunky tomatoes; 7-10 Tbsp wooden skewers

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

4 Chicken filets (approx. 200 g each)
100 g Double cream cream cheese with herbs
12 leaves Sage
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Olive oil
200 g Long grain wild rice mixture
3 Spring onions
1 1/2 packs (500 g each) chunky tomatoes
7-10 Tbsp wooden skewers

Directions

1
Wash the chicken fillets and pat them dry. Cut a pocket into each fillet. Spread cream cheese and add one sage leaf each. Stick the pockets together with wooden skewers. Season fillets with salt and pepper and fry in hot oil at medium heat while turning for about 15 minutes.
2
Shortly before the end of the cooking time, add the remaining sage leaves and fry. In the meantime, put the rice into plenty of boiling salted water, cover and let it swell at low heat for about 20 minutes.
3
Clean and wash spring onions and cut into fine rings. Remove chicken fillets from the pan and keep warm. Sauté the spring onions in the frying fat. Add tomato pieces from the package and bring to the boil briefly.
4
Season to taste with salt and pepper. Arrange one chicken filet each with sage leaves, some sauce and rice.