Chicken fillets topped with mozzarella in pesto sauce with rice

Ingredients for 2 servings:

• 1 bag of rice
• 6 chicken fillets (inner fillet)
• 2 tsp pesto Genovese
• 125g mozzarella
• 200 ml chicken stock
• 2 tbsp natural yogurt, Greek
• 2 tbsp cream cheese, natural
• ½ bunch parsley, fresh
• salt and pepper
• Paprika powder
• e.g. butter

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour

Preheat the oven to 190°C fan/convection oven. Bring a pot of water to a boil for the rice. Briefly rinse the chicken fillets and season on both sides with salt, pepper, and paprika. When the water boils, add the rice and heat a little oil in a pan. Briefly sear the chicken fillets, transfer them to a baking dish, and top with the mozzarella slices. Then return to the oven for about 20-25 minutes, until the cheese is the desired color. Gently bring the chicken stock, Greek yogurt, and cream cheese to a boil in the pan, then add the pesto. Stir well and continue to simmer until the sauce thickens slightly. Serve everything together on plates. Tip: I added a small knob of butter to the sauce at the end.