1 cup medium-grain cooked rice
1 egg, beaten
2 tbsp grated Parmesan cheese
2 slices of tomato, 1cm thick
2 boneless chicken breast
50g Brie cheese
2 basil leaves
Salt and ground black pepper
Beat egg and cheese together then stir with cooked rice; Mix well and set aside.
Preheat oven to 180oC. Sprinkle tomato slices with salt and pepper, and drizzle with olive oil. Put into oven to bake for 20 minutes.
Heat a frying pan over medium heat and add 3 tbsp of olive oil. Season chicken with salt and pepper. Pan-sear the chicken breasts for 3 minutes on each side and remove.
Put cheese on top of the chicken and bake in the oven for 2 minutes or until cheese is nicely melted.
Heat a non-stick pan over medium heat and add 3 tbsp of olive oil. Shape the rice mixture into 2 palm-sized patties, around 1cm thick and 3 inches in diameter. Cook the rice patties for about 2 minutes on each side or until golden brown.
Garnish rice patties with basil leaves and serve. Add salad on the side if desired.