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Poached chicken involtini with tomato, bocconcini and sage
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Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Indulge in creamy polenta topped with cheesy chicken.
Ingredients:
2 x 400g cansno-added salt diced tomatoes
1celerystick, finely chopped
125ml (1/2 cup) water
2 (about 250g each) chicken breast fillets
8fresh sage leaves
60g bocconcini, torn
2 tsp finely gratedlemon rind
1L (4 cups) water, extra
170g (1 cup) instant polenta
Baby carrots, steamed, to serve
Green round beans, steamed, to serve
Instructions:
Blend tomatoes in a food processor until silky. In a saucepan over medium heat, spray with oil. Sauté onion and celery for 5 minutes until tender. Mix in garlic for 1 minute until fragrant. Pour in tomato, water, and vinegar. Bring to a boil. Reduce heat and simmer for 10 minutes until slightly thickened.
Flatten each chicken breast by halving it horizontally and placing it between two sheets of baking paper. Tenderize with a rolling pin or meat mallet until it reaches a thickness of 3-4mm. Cut the flattened chicken in half. Repeat with the rest of the chicken pieces.
Lay a sage leaf in the center of each piece of chicken, top with bocconcini, sprinkle with lemon rind, roll the chicken to seal the filling, and secure with toothpicks.
Simmer the chicken in the flavorful tomato mixture until perfectly cooked, approximately 10 minutes.
In a large saucepan over high heat, bring the extra water to a boil. Lower the heat and add the polenta in a steady stream, stirring constantly for 2-3 minutes until tender. Take off the heat and season with pepper.
Spoon polenta into shallow bowls. Arrange chicken on top and drizzle with sauce. Serve with steamed carrots and beans.