Chicken breast stuffed with broccoli and cheese and tomato rice

Ingredients:

• 4 small skinless, boneless chicken breasts (170-220 g each)
• 3/4 cup parboiled white rice
• 1 cup finely chopped broccoli florets and tender stems
• 1 tbsp + 1 tsp olive oil
• 1 small shallot, chopped
• 1 can (220 g) of tomato sauce
• 1/4 cup garlic and herb cheese spread
• 0.5 tsp. grated lemon zest
• 0.5 tsp paprika
• 1/4 cup coarsely chopped fresh parsley

Preparation:

1. Preheat oven to 230°C.
2. In a small saucepan, heat 1 teaspoon of olive oil over medium heat. Add the shallots and cook, stirring occasionally, until softened, about 3 minutes. Stir in the rice until well coated.
3. Add the tomato sauce and 3/4 cup water. Bring to a boil, then reduce heat. Cover and simmer until the liquid is absorbed and the rice is tender, about 18 minutes. Remove from heat and set aside, covered.
4. Meanwhile, combine the broccoli, cheese spread, lemon zest, 1 teaspoon olive oil, and a pinch each of salt and black pepper in a small bowl; set aside.
5. Line a baking sheet with foil. Make three deep diagonal slits across the surface of each chicken breast (do not cut through). Rub the chicken with the remaining 2 teaspoons of olive oil, season with salt, pepper, and paprika.
6. Fill the slits with the broccoli mixture and transfer the chicken to the prepared baking sheet. Bake until the chicken is cooked through, 12-15 minutes.
7. Fluff the rice with a fork. Stir in the parsley and season with salt and pepper to taste. Serve with the chicken.