Ingredients (four servings):

• 1 package (4 cheese patties = 9.88 oz / 280g) Bergland Grilling Cheese of your choice
• 14.10 oz (400g) chicken breast without skin and bones
• 2.82 oz (80g) onion
• 1 garlic clove
• 1.76 oz (50 g) carrots
• 1.76 oz (50g) celery
• 1 little medium hot pepper
• 1.76 oz (50g) raw smoked ham
• 5.29 oz (150g) bell peppers (red, yellow, green)
• 3 tbs. olive oil
• 5.29 oz (150g) long grain rice
• 3.38 fl. oz (100 ml) white wine
• 16.90 fl. oz (500 ml) chicken stock
• salt and pepper
• 3.52 oz (100g) shelled peas
• 1 tbs. finely chopped herbs (parsley, thyme, rosemary)

 

Preparation:

• Cut the chicken breast into pieces with an approximate size of 0.39 inches and season them with salt and pepper.
• Peel and dice the onions, garlic and carrots.
• Clean and destring the celery and cut it into little cubes.
• Halve the hot pepper lengthways and dice it finely.
• Cut the ham into little cubes.
• Quarter the bell pepper and cut it into stripes.
• Heat the oil in a pod and add the chicken breast.
• Fry the chicken breast, take it out and put it aside.
• Put the onions, garlic, hot pepper and ham into the pot and sweat it.
• Then add carrots, celery and rice to sweat them for a short time.
• Deglaze with the white wine and boil it down to half the size.
• Add the chicken stock, season it and cook it for 20 minutes while stirring it often.
• After ten minutes mix the chicken breast and bell pepper stripes in.
• Add the peas in the last 2 or 3 minutes.
• Now mix the finely diced herbs in and season again.
• Take the Bergland Grilling Cheese out of the packaging and cut it into stripes.
• Then put it into a non-stick pan and fry it without any dripping until it is golden brown.
• Dress the chicken and vegetable rice on preheated plates and garnish it with the grilling cheese stripes. Optionally you can add parsley.