Stuffed Chicken Breast with Spinach and Mozzarella Cheese

For stuffed chicken breasts, season chicken breasts with salt and pepper and cut open on the side with a knife.

Cut mozzarella into cubes, mix with thawed spinach leaves and season, then stuff into the opened chicken fillets.

Wrap the fillets with prosciutto and fry in oil until crispy. Remove from the pan, place on a tray with baking paper and put in the oven at 170 °C for 15 minutes.

Cut onion and red bell pepper into small cubes and roast in the drippings. Add ¼ l water and Knorr Bouillon Pur Rind, boil down with some cream and puree finely.

Prepare the rice according to package instructions and serve together with the chicken fillets and the sauce.

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