John Myers
Ingredients for 4 servings:
- 4 chicken breast fillets, fresh or frozen
- 1 slice(s) of cooked ham
- 1 tomato(s)
- 4 slices of cheese, mild Dutch or spicy Chester
- Salt
- pepper
- oregano
- 1 ¼ cup(s) long grain rice, parboiled
- 250 g mushrooms, light brown or white
- 2 tomatoes
- Salt
- pepper
- oregano
- Paprika powder, sweet
- ¼ bunch parsley
- Fat for the pan and for the casserole dish
Instructions
Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 30 minutes
Wash the fresh chicken breast fillets and pat dry. Defrost frozen chicken breast fillets and pat dry. Melt a little fat in a pan and fry the chicken breast fillets on both sides until lightly browned. Meanwhile, grease a small oval baking dish. Place the seared chicken breast fillets in the pan and top each with 1/4 slice of cooked ham. Wash a tomato, remove the green stem, and cut into fairly thin slices. Place a slice of tomato and a slice of sliced cheese on top of each chicken breast fillet. Season the tomato with salt, pepper, and oregano before adding the cheese slice. Preheat the oven to 200°C (400°F). Bake the chicken breast fillets on the middle rack. They’re done when the cheese has reached the desired color and is well melted. Now place a piece of aluminum foil over the baking dish and reduce the oven temperature to 100°C (212°F) or turn it off completely. This will keep the chicken breast fillets warm! Meanwhile, cook the rice according to the package instructions. Chop 2 tomatoes into pieces, clean and slice the mushrooms. First, fry the mushrooms in a pan, then add the chopped tomatoes and cook until cooked through. Season with salt, pepper, oregano, and sweet paprika. Once the rice is cooked, transfer it to a bowl or similar container and add the mushroom and tomato mixture. Chop fresh parsley and sprinkle it on top. Mix everything well. This dish tastes delicious on its own, but if you prefer, I recommend adding a tomato sauce.
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