Stuffed chicken filets with rice and broccoli

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Wash parsley, dab dry and chop finely. Put the cream cheese in a bowl and mix with the parsley. Cut pockets into the chicken fillets. Pour cream cheese into a piping bag with a medium perforated spout and squirt the cream cheese into the chicken fillets. Clean and wash broccoli, divide into florets and cook in boiling salted water for 8-10 minutes.

2. 2

   Heat the oil in a frying pan. Fry the chicken fillets on both sides for about 5 minutes until golden brown. Remove from the pan, season with salt and pepper and place on the fat pan of the oven. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes. Drain frying fat from the pan, deglaze frying fat with 250 ml water. Stir in roast stock and cook for 2 minutes. Cook rice in boiling salted water for about 5 minutes, pour on a sieve and season with turmeric. Use two damp tablespoons to form cams from the rice and arrange on plates. Drain broccoli.

3. 3

   Drain frying fat from the pan, deglaze frying fat with 250 ml water. Stir in roast stock and cook for 2 minutes. Cook rice in boiling salted water for about 5 minutes, pour on a sieve and season with turmeric. Use two damp tablespoons to form cams from the rice and arrange on plates. Drain broccoli. Cut the chicken fillets diagonally in half and arrange on plates with the sauce and broccoli

Nutrition Facts

KCAL
510 kcal

CARBS
46 g

FATS
16 g

PROTEINS
45 g