Creamy Tomato Parmesan Chicken

Cut the chicken into bite-size pieces.

• 7.1 oz Chicken breast

Grate Parmesan and put in a bowl. Finely chop the garlic and dried tomatoes and put in a second bowl.

• 0.7 oz Parmesan cheese
• 1 Garlic clove (~ 0.1 oz)
• 1.1 oz Tomatoes, sun-dried, in oil

Cook the rice according to the package instructions.

• 1⁄3 cup Rice

Heat the olive oil in a non-stick frying pan over medium to high heat. Fry the chicken until golden brown. Remove from the pan.

• 1 tsp Olive oil

Add the garlic, dried tomatoes, and crushed pepper to the pan and fry for approx. 1-2 minutes.

• ½ tsp Crushed pepper

Deglaze with wine and let simmer for a few minutes.

• 2 Tbsp White wine

Add the chicken broth, cream cheese and Parmesan, bring to a boil and turn down the heat. Continue cooking for approx. 5 minutes and allow the sauce to thicken.

• ½ cup Chicken broth
• 2 ⁠½ Tbsp Cream cheese

Add the chicken and meat juice back into the pan and heat briefly. Season with salt and pepper.

• Salt
• Black pepper

Chop the basil. Serve with the rice and garnish with basil.

• 4 leaves of Basil, fresh (~ 0.1 oz)

Enjoy your meal!