Serves 4:
4 chicken breasts (600 g)
250 g rice
400 g canned tomato
1 garlic cloves (fine minced)
1 tablespoon olive oil
120 g feta cheese
100 g cream yoghurt
50 g black olives (chopped)
400 ml chicken bouillon
2 tablespoons bread crumbs
salt, pepper
preparation:
Mix rice together with canned tomatos and put in a oven-resistant form. Lay chicken breasts on top of tomato rice. Mix the feta cheese with yoghurt, olive oil, garlic, olives, salt an pepper. Spoon this sauce over the chicken breast and strew bread crumbs on top. Add half of the chicken bouillon and bake for 20 min at 210 °C in the preheated oven. After this time add the rest of the bouillon and bake again for 15 minutes.
Serve together with garden-lettuce.
Recipe by Christiane Franz
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