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Chicken involtini with soft polenta
Chicken involtini with soft polenta
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Try these tasty involtini for a quick and satisfying weeknight meal.
Ingredients:
  • 300g eggplant
  • 36.40 gm extra virgin olive oil
  • 4 x 200g chicken breast fillets
  • 250.00 ml grated mozzarella
  • 540g jar tomato, onion and garlic pasta sauce
  • 765.00 gm chicken style liquid stock
  • 112.50 gm instant polenta
Instructions:
  • Slice the eggplant into 8 long slices that are 5mm thick. Brush the eggplant slices with 1 tablespoon of oil on both sides. Heat a large frying pan over medium-high heat and add the eggplant. Cook for 2 minutes on each side until golden brown, working in batches if needed. Transfer the cooked eggplant slices to a plate.
  • Lay each chicken breast flat and slice in half horizontally to create 2 thin fillets. Place one fillet at a time between 2 sheets of plastic wrap and gently pound to a 5mm thickness. Layer with eggplant and mozzarella, then carefully roll up to seal the filling inside. Use kitchen string to tie and secure the rolls.
  • In a hot pan, sear the chicken in the remaining oil for 4 minutes until browned. Pour in pasta sauce and add 3/4 cup of cold water. Cover and simmer on medium-low heat for 10 minutes or until chicken is fully cooked.
  • Heat the stock in a saucepan over high heat until boiling. Lower the heat and slowly whisk in the polenta. Stir constantly for 5 to 6 minutes until the polenta is softened. Season with pepper to taste.
  • Place the chicken on a cutting board. Remove and discard the string. Slice the chicken into rounds. Serve the chicken and sauce with polenta.

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