Creamy mozzarella chicken
The mozzarella chicken tastes simply amazing! Tender chicken fillet sprinkled with mozzarella in a creamy sauce with tomatoes and basil: juicy and SO delicious and ready in the oven in just 20 minutes.
INGREDIENTS
125 g mozzarella (40% fat in dry matter)
2 shallots
1 clove of garlic
250 g cherry tomatoes
1 bunch of basil
4 chicken breast fillets (approx. 160 g each)
1 pinch of salt and pepper
3 tbsp olive oil and a little oil for the dish
1 tbsp flour (type 405)
100 ml chicken stock or water
100 ml cream (30% fat in dry matter)
100 g cream cheese (double cream level)
40 g basil pesto
200 g long grain rice
PREPARATION
Step 1
Grease a casserole dish (approx. 20 x 30 cm) with olive oil. Drain and pluck the mozzarella. Peel the shallots and garlic, cut the shallots into rings and the garlic into fine cubes.
Step 2
Wash the cherry tomatoes, drain and halve 2/3. Wash the basil, drain and pluck. Pat the chicken breast fillets dry and season with salt and pepper. Heat the olive oil in a coated pan and fry the chicken breast fillets all over for 5-6 minutes.
Step 3
Sauté the shallots and garlic in a pan in the remaining olive oil for 2-3 minutes and dust with flour. Deglaze with chicken stock and stir until smooth.
Add the cream and cream cheese and bring to the boil while stirring. Fold in the cherry tomatoes and pesto and season with salt and pepper.
Step 4
Preheat the oven to 180 degrees circulating air (top and bottom heat: 200 degrees). Put the chicken breast fillets in the casserole dish, pour the sauce evenly over it, sprinkle with mozzarella and bake in the preheated oven for approx. 20-25 minutes.
Step 5
Cook the rice according to the instructions on the packet, distribute it on the plates with the mozzarella chicken and serve with basil.
