John Myers
Ingredients for 4 servings:
- 500 g chicken breast fillet(s)
- salt and pepper
- 150 g natural yogurt
- 200 g sour cream
- 1 handful of parsley, dried
- 1 handful of chives, dried
- 3 tbsp breadcrumbs
- 1 large garlic clove(s)
- 200 g Edam cheese or Gouda, shredded
- 1 jar rice
- 1 tub of cream cheese “Herbs de Provence”, 150 g each
- 200 ml cream
- ½ tsp, leveled vegetable stock powder
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes
The jar used for the rice holds approximately 200 ml. Season the breast fillets with salt and pepper, sear briefly, and place in a casserole dish. Mix the yogurt and sour cream with the parsley, chives, breadcrumbs, crushed garlic, salt, and pepper, and spread evenly over the meat pieces. Sprinkle everything with the grated cheese. Bake the meat in the oven at 180 to 200 degrees Celsius for 30 minutes. The crust should be browned. Cook the rice according to the package instructions. Bring the cream cheese and cream to a boil and season with the broth powder.
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