For scalloped chicken, cook rice until al dente, strain and drain. Cut mozzarella and tomatoes into slices about 1 cm thick.
Preheat oven to grill position. Season chicken fillets with salt and pepper and fry in 3 tablespoons of oil on both sides. Place fillets in a baking dish and top with mozzarella and tomato slices.
Deglaze the frying residue with soup, bring to the boil and add oregano. Pour the sauce into the form. Bake the fillets in the oven.
Toss the rice in 1 tablespoon of foamed butter. Serve gratinated chicken fillet with sauce and rice.
Preparation Tip:
Chicken fillet au gratin also tastes especially delicious when topped with feta or with Parmesan cheese.
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