Recipes

Breast of corn-fed chicken served on corn

Name: post_title
Prep time: 45 min
Cook time: 30 min
Ingredients: recipe-3596-ingredients-fieldtype

Difficulty level: medium

45 Min. Preparation time
4Portions
200 °COber-/Unterhitze

Polenta

90 g Steirerkraft 1-minute polenta, fine grain
400 ml milk
20 g butter
20 g Parmesan cheese (grated)
salt, nutmeg (grated), rosemary (chopped)

Ragout of tomatoes and scarlet runner beans

2 tomatoes (diced)
120 g Steirerkraft Käferbohnen genussfertig120 g Steirerkraft scarlet runner beans, ready-to-eat
1/2 onion (diced)
1 garlic clove (chopped)
150 g tomatoes (sieved)
1 dash of Steirerkraft tomato vinegar
sunflower oil
1 bay leaf, salt
fresh parsley and basil (chopped)

Breast of corn-fed chicken

4 pieces of corn-fed chicken breast
4 slices of smoked bacon
8 slices of mozzarella
olive oil, butter
herb salt or sea salt
1/2 jar of Steirerkraft pumpkin seed gourmet pesto with parsley

Garnish

4 cocktail tomatoes

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Preparation

To make the polenta slices, cook the milk, butter, salt, nutmeg and rosemary in a pan. Stir in the polenta and heat to thicken, stirring constantly. Add the Parmesan. Cover a square mould with clingfilm and spread on the polenta mixture in a layer approx. 1 cm thick. Then leave to cool.
For the scarlet runner bean ragout, sweat the diced onion and garlic in sunflower oil, add the diced tomatoes and fry briefly. Deglaze with the tomato vinegar and pour in the sieved tomatoes. Add the bay leaf, season with salt and leave to simmer for a few minutes. Finally, add the scarlet runner beans and chopped herbs.
Slice the cooled polenta into rectangles (according to the size of the chicken breasts) and place in a greased oven dish.
Season the chicken breasts with herbal salt and pepper. Fry briefly on both sides in olive oil until golden brown, remove and cut into slices. Then place all of the chicken breast pieces onto the prepared polenta slices. Spread with pumpkin seed pesto, cover with bacon and mozzarella and bake at 200 °C top heat until crispy. While they are cooking, fry the cocktail tomatoes.
Slice the cooked chicken breasts in half, lengthways. Serve with the scarlet runner bean ragout and garnish with the cocktail tomatoes.

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Scarlet runner beans ready-to-eat

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Breast of corn-fed chicken served on corn Difficulty level: medium 45 Min. Preparation time 4 Portions 200 °C Ober-/Unterhitze Polenta 90 g Steirerkraft 1-minute polenta, fine grain 400 ml milk 20 g butter 20 g Parmesan cheese (grated) salt, nutmeg (grated), rosemary (chopped) Ragout of tomatoes and scarlet runner beans 2 tomatoes (diced) 120 g Steirerkraft Käferbohnen genussfertig120 g Steirerkraft scarlet runner beans, ready-to-eat 1/2 onion (diced) 1 garlic clove (chopped) 150 g tomatoes (sieved) 1 dash of Steirerkraft tomato vinegar sunflower oil 1 bay leaf, salt fresh parsley and basil (chopped) Breast of corn-fed chicken 4 pieces of corn-fed chicken breast 4 slices of smoked bacon 8 slices of mozzarella olive oil, butter herb salt or sea salt 1/2 jar of Steirerkraft pumpkin seed gourmet pesto with parsley Garnish 4 cocktail tomatoes Shop products online Preparation To make the polenta slices, cook the milk, butter, salt, nutmeg and rosemary in a pan. Stir in the polenta and heat to thicken, stirring constantly. Add the Parmesan. Cover a square mould with clingfilm and spread on the polenta mixture in a layer approx. 1 cm thick. Then leave to cool. For the scarlet runner bean ragout, sweat the diced onion and garlic in sunflower oil, add the diced tomatoes and fry briefly. Deglaze with the tomato vinegar and pour in the sieved tomatoes. Add the bay leaf, season with salt and leave to simmer for a few minutes. Finally, add the scarlet runner beans and chopped herbs. Slice the cooled polenta into rectangles (according to the size of the chicken breasts) and place in a greased oven dish. Season the chicken breasts with herbal salt and pepper. Fry briefly on both sides in olive oil until golden brown, remove and cut into slices. Then place all of the chicken breast pieces onto the prepared polenta slices. Spread with pumpkin seed pesto, cover with bacon and mozzarella and bake at 200 °C top heat until crispy. While they are cooking, fry the cocktail tomatoes. Slice the cooked chicken breasts in half, lengthways. Serve with the scarlet runner bean ragout and garnish with the cocktail tomatoes. Print recipe

Breast of corn-fed chicken served on corn

Preparation

Pesto pumpkin seeds with basil

Tomato vinegar Premium

1-minute-polenta coarse-grain

Scarlet runner beans ready-to-eat

Delicious recipes from young gourmets

Steirerkraft rocks the kitchen.

Preparation

Estyria Naturprodukte GmbH

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