Chicken Breast with Paprika-Feta Filling
Chicken breast stuffed with paprika and feta is a recipe featuring fresh ingredients from the chicken category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 chicken breast fillets about 140 g each (with skin)
- 100 g pickled bell peppers (jarred)
- 80 g feta cheese
- 250 g Basmati rice
- 350 g mixed fruit (banana, mango, pineapple, apple and melon)
- Salt
- Pepper (freshly ground)
- 20 g butter
- 500 ml poultry broth
- 50 g crème fraîche
- 1 egg yolk
- 1 tbsp sharp mustard
- 4 Sage leaves
Instructions
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1.
Rinse the chicken and pat dry. Poke a slit at one end with a sharp knife and cut a pocket. Pat the bell peppers dry. Pat the feta dry and slice into 4 strips. Wrap the pepper slices around the feta and insert into the pockets. Secure with toothpicks.
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2.
Rinse the rice in a sieve and drain. Peel, core and dice or slice the fruit. Mix with the rice, season with salt and pepper, and fill a greased baking dish or similar. Pour over the broth. Season the chicken breasts with salt and pepper and place on top of the fruit mixture. Dot the remaining butter on top and bake in the oven for about 40 minutes until golden brown.
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3.
Whisk the crème fraîche with the egg yolk and mustard. During the last ~15 minutes, spread over the chicken breasts and sprinkle with finely sliced sage.
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4.
Remove from the oven (remove toothpicks), taste the rice and serve.
