Chicken fillets with feta and cranberry filling

Ingredients for 2 servings:

• 1 onion(s), red
• 100 g feta cheese
• 3 tbsp cranberry compote
• Thyme
• salt and pepper
• 4 chicken breast fillets
• 1 cup rice
• 1 bell pepper(s), yellow
• 8 slices of breakfast bacon
• olive oil
• ¼ liter vegetable broth

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cook the rice in salted water according to the package instructions. Peel and finely chop the onion. Mix with the crumbled feta, cranberries, and a little thyme. Season with pepper. Wash the chicken breast fillets in cold water and pat dry. Cut a small cut lengthwise to create a pocket. Season the meat with salt and pepper and fill with the feta mixture. Wrap each with two slices of bacon. Heat olive oil in an ovenproof pan and fry the chicken fillets until crispy on all sides, about 5 minutes. Then deglaze with the stock and place in the oven at 160°C for about 15 minutes. Be careful with the bacon so it doesn’t burn! After cooking, the stock should have reduced slightly and mixed with the cooking juices. Wash, trim, and very finely dice the yellow bell pepper. Briefly fry in a little oil in a pan. Then stir into the rice. Serve the chicken fillets with the paprika rice and the gravy.