Stuffed chicken breast with Philadelphia cream and tomato rice

Ingredients for 4 servings:

• 4 chicken breasts
• 4 tomatoes
• 200 g cream cheese, e.g. Philadelphia
• 2 tsp mustard
• salt and pepper
• 2 cups rice (jasmine or basmati rice)
• 2 tsp vegetable broth, granulated
• 4 cups water
• 1 tbsp butter

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Dish inspired by WW

Wash the chicken breast fillets and pat dry. Cut a pocket into them with a sharp knife. Peel all the tomatoes. Deseed and dice 2 for the filling. Mix the Philadelphia with the mustard using a fork until creamy and add the diced tomatoes. Season with salt and pepper, let it sit for a moment, and then stuff the chicken breasts to capacity. Close with a toothpick or a veggie skewer. Brown the meat well on each side in a non-stick ovenproof pan. Since the inside of the breast doesn’t cook as quickly as the outside, return the pan to the oven for another 10 minutes at 170°C. Briefly sauté the rice in the butter. Pour in the water, add the granulated stock, and cook the rice uncovered on high. In the meantime, roughly dice the remaining tomatoes and deseed them if desired. I only deseed half at a time. When the rice has almost completely absorbed the water, add the tomatoes, reduce the heat, cover the pot and continue cooking for another 5 minutes.