Stuffed chicken breast with lemon and thyme risotto

Ingredients for 2 servings:

• 2 chicken breast fillets
• 1 mozzarella
• 125 g rice (risotto rice)
• 1 lemon(s), grated peel
• 125 ml white wine (Riesling), dry
• 250 ml chicken broth or vegetable broth
• 1 small onion(s)
• 1 clove(s) garlic
• 1 ½ tbsp thyme, freshly chopped
• 50 g butter
• 2 tbsp olive oil
• Parmesan, fresh
• salt and pepper
• Paprika powder
• Sugar

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Peel and finely chop the onion, then sauté it in a pan with half of the butter. Peel the garlic, press it in, and sauté it with the risotto rice for about 5 minutes. Add the thyme and deglaze with the white wine. Simmer the rice until it has absorbed the liquid. Then gradually add the chicken stock, stirring constantly. Simmer for a total of 20-25 minutes (do not overcook!). Clean the chicken breasts and cut a pocket into each one. Slice the mozzarella and stuff the chicken breasts with them, sealing the sides with toothpicks if necessary. Season the chicken breasts with salt, pepper, and paprika. Heat the olive oil and the remaining butter in a pan. Brown the chicken pieces on both sides. Add the grated lemon zest, Parmesan cheese, and a little sugar (and the remaining mozzarella if desired) to the finished risotto. Season with salt and pepper to taste. Arrange the chicken breasts and risotto on plates and serve. Tip: Serve with broccoli as a side dish.