Recipes
Chicken breast stuffed with polenta
Chicken breast
- Chicken breast Olive oil (for roasting)
- 4 corn-fed chicken breasts with skin
- salt
- Stuffing
- 2 TBSP olive oil
- 60 g Steirerkraft coarse-grain polenta
- 200 ml water
- 3 TBSP vegetables such as finely diced carrots, zucchini and peas
- 1 egg
- 2 TBSP breadcrumbs
- 1 TBSP parsley (chopped)
- ground nutmeg
Fülle
- 2 EL Olivenöl
- 60 g Steirerkraft 1-Minuten-Polenta grob
- 200 ml Wasser
- Salz
- 3 EL Gemüse wie feine Karotten- und Zucchiniwürfel, Erbsen
- 1 Ei
- 2 EL Brösel
- 1 EL Petersilie gehackt
- Muskatnuss gerieben
Vegetables
- 2 diced potatoes
- 1 fennel bulb (cut into strips)
- 1 diced zucchini
- 2 thinly sliced carrots
- 100 g blanched spinach, nettle or ground elder leaves
- 1 TBSP chopped parsley
- 1 TBSP cream cheese
- salt, pepper
Preparation
serves 4 | cooks in 45 minutes
1. Heat the olive oil in a pan, stir in the Steirerkraft polenta, pour on water and salt lightly. Turn down the heat and add the vegetables. Cook the mixture until thick, stirring frequently. Remove from the heat and leave to stand for a short while. Then stir in the egg and breadcrumbs and season with nutmeg.
2. Salt the chicken breast and cut pockets in the meat. Stuff well and close with a skewer. Heat the olive oil in a pan and fry the corn-fed chicken breasts at an even heat on each side. Then cover the pan and leave to cook for an additional 10-15 minutes until the breasts are cooked through but still moist. Use the remaining juices to make a natural sauce.
Cook the washed and sliced vegetables in lightly salted water and pour off the water. Squeeze the water from the blanched spinach leaves, cut into small strips and add to the vegetables. Season with the nutmeg and cream cheese and heat well.
3. Cut the chicken breasts in half, serve the vegetables in a tower and add some of the natural juices. Garnish with herb flowers.
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Wollsdorf 75 | 8181 St. Ruprecht/Raab
Tel. +43 3178 2525-270 | E: kernothek@steirerkraft.com
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Chicken breast stuffed with polenta 
Difficulty level: easy
Chicken breast
Fülle
Vegetables
Shop products online
Preparationserves 4 | cooks in 45 minutes1. Heat the olive oil in a pan, stir in the Steirerkraft polenta, pour on water and salt lightly. Turn down the heat and add the vegetables. Cook the mixture until thick, stirring frequently. Remove from the heat and leave to stand for a short while. Then stir in the egg and breadcrumbs and season with nutmeg. 2. Salt the chicken breast and cut pockets in the meat. Stuff well and close with a skewer. Heat the olive oil in a pan and fry the corn-fed chicken breasts at an even heat on each side. Then cover the pan and leave to cook for an additional 10-15 minutes until the breasts are cooked through but still moist. Use the remaining juices to make a natural sauce. 3. Cut the chicken breasts in half, serve the vegetables in a tower and add some of the natural juices. Garnish with herb flowers.
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