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🍽️ Crispy Chicken Breast on Creamy Spinach Polenta with Citrus Nut Butter

1262 kcal · 30 min · 4 servings

Ingredients

• cream spinach, frozen 250 g
• corn-fed chicken, whole 1 pc.
• pine nuts 35 g
• rosemary, fresh 5 g
• thyme, fresh 5 g
• organic lemons 1 pc.
• garlic cloves 1 pc.
• butter 180 g
• salt pinch
• baby spinach 100 g
• parmesan 25 g
• milk 200 ml
• pepper, black ground pinch
• nutmeg, ground pinch
• polenta fine 50 g
• olive oil 3.5 tbsp

Instructions

1. 1. Take the creamed spinach out of the freezer and let it thaw.
2. 2. Rinse the chicken breasts thoroughly.
3. 3. Pat the meat dry with a kitchen towel.
4. 4. Carefully separate the chicken breasts from the bones using a sharp knife, without damaging the skin.
5. 5. Set the boneless breasts aside to reach room temperature.
6. 6. Preheat the oven to 100 degrees Celsius (convection mode).
7. 7. Roughly chop the pine nuts.
8. 8. Wash the rosemary and thyme if necessary, and shake them dry.
9. 9. Wash the lemon thoroughly.
10. 10. Grate about one teaspoon of lemon zest finely.
11. 11. Peel the garlic clove.
12. 12. Lightly press the garlic clove with the flat side of a knife.
13. 13. Melt 100 grams of butter in a pot over medium heat.
14. 14. Continue heating the butter until it turns brown and smells nutty.
15. 15. Add the garlic and herbs to the brown butter.
16. 16. Toast the mixture over low heat, stirring, for one to two minutes.
17. 17. Remove the pot from the heat.
18. 18. Stir the chopped pine nuts into the butter.
19. 19. Let the butter cool down.
20. 20. Remove the herbs and garlic from the cooled butter.
21. 21. Season the butter with salt and the lemon zest.
22. 22. Wash the fresh baby spinach.
23. 23. Shake the spinach dry.
24. 24. Grate the Parmesan finely.
25. 25. Bring the milk to a boil in a pot.
26. 26. Add 80 grams of butter to the hot milk.
27. 27. Season the milk with salt, pepper, and nutmeg.
28. 28. Stir in the polenta.
29. 29. Bring the mixture to a boil again while stirring.
30. 30. Reduce the heat to low.
31. 31. Let the polenta swell covered for about 10 minutes.
32. 32. Stir the polenta occasionally.
33. 33. Fold the thawed creamed spinach into the polenta.
34. 34. Add the grated Parmesan to the polenta.
35. 35. Add the fresh spinach to the polenta.
36. 36. Let the spinach leaves wilt in the polenta.
37. 37. Stir some olive oil into the polenta.
38. 38. Season the polenta finally with salt.
39. 39. Set the polenta aside covered.
40. 40. Heat two tablespoons of olive oil in a pan over medium heat.
41. 41. Fry the chicken breasts with the skin side down in the pan.
42. 42. Fry the skin for three to four minutes until crispy and golden brown.
43. 43. Turn the meat over.
44. 44. Continue frying the other side for about one minute.
45. 45. Generously brush the meat with the lemon nut butter.
46. 46. Place the pan in the oven.
47. 47. Finish cooking the meat for about 10 minutes.
48. 48. Take the chicken breasts out of the oven.
49. 49. Slice the breasts lengthwise.
50. 50. Heat the polenta while stirring.
51. 51. Serve the hot polenta on plates.
52. 52. Sprinkle the remaining Parmesan over it.
53. 53. Season the polenta with a little salt.
54. 54. Drizzle the dish with the remaining lemon nut butter.
55. 55. Serve the dish hot.

Nutrition per serving

• kcal: 1262
• Protein: 69 g · Fett/Fat: 92 g · Carbs: 48 g