🍽️ Chicken breast stuffed with mushroom-tomato mix and crispy polenta

Name: Chicken breast stuffed with mushroom-tomato mix and crispy polenta
Total time: 30 min
Yield: 4 servings
Ingredients: 50 g dried tomatoes; 10 g dried porcini mushrooms; 200 ml red wine; 2 chicken breast fillets (with skin and bone approx. 350 g); 3 tbsp finely chopped basil; salt; pepper (from the mill); 1 tbsp olive oil; 250 ml poultry stock (jar); 100 ml whipping cream; 2 tbsp dark sauce thickener; 125 g cornmeal (polenta); 500 ml vegetable broth; 3 tbsp finely chopped parsley; 1 tsp grated lemon zest; 50 g freshly grated parmesan; 30 g butter

522 kcal · 30 min · 4 servings

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Ingredients

50 g dried tomatoes
10 g dried porcini mushrooms
200 ml red wine
2 chicken breast fillets (with skin and bone approx. 350 g)
3 tbsp finely chopped basil
salt
pepper (from the mill)
1 tbsp olive oil
250 ml poultry stock (jar)
100 ml whipping cream
2 tbsp dark sauce thickener
125 g cornmeal (polenta)
500 ml vegetable broth
3 tbsp finely chopped parsley
1 tsp grated lemon zest
50 g freshly grated parmesan
30 g butter

Instructions

1. Stir the cornmeal for the polenta into the boiling broth.
2. Let the polenta mixture swell for about 20 minutes.
3. Spread the polenta about 1 cm thick onto a greased baking sheet.
4. Let the polenta cool on the sheet.
5. Simmer the tomatoes and porcini mushrooms in red wine for about 15 minutes with a lid on.
6. Wash the chicken breasts and pat them dry.
7. Carefully separate the meat from the bone, but keep both halves connected at the skin.
8. Pour the tomato-mushroom mixture through a sieve and catch the liquid.
9. Finely chop the drained mushroom-tomato mixture.
10. Mix the chopped mixture with basil.
11. Season the chicken breasts all over with salt and pepper.
12. Place the breasts skin-side down on a work surface.
13. Spread the mushroom-tomato mixture evenly over the meat.
14. Fold the chicken breasts together.
15. Secure the breasts with wooden skewers.
16. Brush the breasts with oil.
17. Place the breasts in a greased casserole dish.
18. Preheat the oven to 220 degrees.
19. Roast the chicken breasts in the preheated oven (center) for about 25 minutes.
20. Remove the breasts from the oven and keep them warm.
21. Deglaze the pan drippings in the casserole dish with stock.
22. Pour the sauce into a pot.
23. Pour the reserved soaking liquid and cream into the sauce.
24. Bring the sauce to a boil.
25. Thicken the sauce if necessary and season with salt and pepper.
26. Cut the cooled polenta into diamond shapes.
27. Fry the polenta pieces in hot butter on both sides.
28. Mix parsley, lemon zest, and Parmesan.
29. Sprinkle the cheese-parsley mixture over the fried polenta.
30. Slice the chicken breasts.
31. Serve the chicken slices with the polenta and sauce.

Nutrition per serving

kcal: 522
Protein: 35 g · Fett/Fat: 25 g · Carbs: 33 g