Risotto with stuffed chicken breast in arugula-pesto-ham coating

Ingredients for 4 servings:

• 300 g rice (risotto rice)
• 1 medium-sized onion(s), finely chopped
• 1 garlic clove(s), finely chopped
• 1 ½ liters of broth, homemade or purchased
• 60 g butter
• 70 g Parmesan, grated
• some olive oil
• some salt and pepper
• 2 large chicken breasts
• 1 ball of mozzarella
• 80 g cream cheese, arugula pesto
• 2 packages of bacon, for wrapping

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes

The risotto: Sauté the onions and garlic in a little olive oil. Meanwhile, prepare the stock and set aside. Add the risotto rice to the sautéed onions and sauté for about 1 minute until translucent. Pour in 400 ml of stock and reduce, stirring constantly. The risotto should not be boiling over high heat, or the rice grains will cook too quickly. Continue stirring, adding stock with a ladle, stirring until creamy, then gradually adding more stock. Repeat this process for about 15-20 minutes, until the risotto is thick and the rice is al dente. Then add the butter and Parmesan cheese, season to taste, and stir thoroughly. Cover and let stand for about 3 minutes, stir briefly again, and serve. The fillets: Preheat the oven to 175°C (top/bottom heat). Wash the chicken breasts and pat dry with kitchen paper. Halve the chicken breasts and cut a pocket lengthwise. Season the inside of the chicken pockets with salt and pepper. Cut the mozzarella into medium-thick slices. Fill each chicken pocket with a slice of mozzarella and fold them shut. Spread the cream cheese on the tops of the folded pockets, wrap generously and tightly with bacon, and place them in the baking dish. Bake the pockets for about 30 minutes. Grill at full heat for the last 5 minutes to brown the bacon slightly.