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.Print recipe
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