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Chicken Fillets with Rice, Mozzarella and Cheddar
Ingredients
| 100 g | | Arborio rice |
| 400 ml | | water |
| 3 cloves | | garlic |
| 300 g | | chicken fillet |
| 2 tbsp | 30 ml | olive oil |
| 125 g | | mozzarella cheese |
| 60 g | | cheddar cheese |
| — | | salt, black pepper |
| — | | fresh parsley, chopped |
Instructions
- Rinse the rice with cold water.
- Cut the chicken fillet into small cubes. Finely chop the garlic.
- Heat the olive oil in a deep pan or small pot. Add the chicken fillets and sauté for a few minutes until they turn white on all sides. Add the garlic and stir for a few seconds until it releases its aroma. Add the rice, 400 ml water, and season the dish with salt and black pepper.
- Leave to boil until the rice is completely cooked — about 15 minutes.
- Meanwhile, heat the oven to 180°C. Slice the mozzarella into rounds and coarsely grate the cheddar.
- Once the rice is ready, transfer the dish to a baking dish (clay pot, Jena) or divide it among individual ovenproof bowls. Arrange the mozzarella rounds on top and sprinkle with the grated cheddar.
- Bake the dish for 20-25 minutes, until the cheeses melt and turn golden. Before serving, sprinkle with chopped fresh parsley.
