Chicken Breast with Spinach-Mozzarella Filling and Vegetable Rice

Ingredients

• 500 g young spinach
• Salt
• freshly grated nutmeg
• 4 chicken breast fillets (150 g each)
• ground white pepper
• 150 g buffalo mozzarella
• 2 Eggs
• 4 Tbsp breadcrumbs
• 2 tbsp flour
• 30 g Butter
• 2 tbsp germ oil
• 250 g long-grain rice
• 200 g frozen peas
• 200 g Green beans
• 2 green bell peppers
• 1 large red onion
• Salt
• Pepper
• 3 tbsp sunflower oil

Instructions

1. 1.

   Strip the spinach leaves, wash them and let them wilt in a large pot over high heat until they collapse. Season with salt and nutmeg and simmer gently for a few minutes. Remove from heat, strain through a sieve and drain.

2. 2.

   Peel and rinse the chicken breast halves. Cut a pocket into each fillet with a very sharp knife and season with salt and pepper. Drain the mozzarella and dice it, then mix it into the cooled spinach. Spoon some of the spinach-mozzarella filling into each pocket and secure the opening with a toothpick. Beat the eggs with a fork. Dredge each chicken breast first in flour, then in egg, and finally in breadcrumbs. Press the coating firmly onto the meat. Heat butter and oil in a pan and fry the stuffed chicken breasts over medium heat for 10 minutes on each side.

3. 3.

   Cook the rice according to package instructions. Peel and dice the onion. Wash the bell peppers, halve them, remove seeds and cut into cubes. Thaw the peas. Trim the ends of the green beans and cut them into pieces. Blanch peas, pepper, and beans in boiling salted water for 8 minutes and drain. Heat oil in a pan and sauté onions until translucent. Add the remaining vegetables and rice and cook for about 4 minutes over medium heat. Season with salt and pepper. Plate the chicken breast on top of the vegetable rice and serve immediately.