Polenta Stuffed Chicken

  • Yield 4 servings

Ingredients

1 cup firmly packed, purchased, ready to serve polenta
1/4 cup crumbled blue cheese
1 tablespoon chopped fresh sage
1/4 teaspoon black pepper
4 -- boneless, skinless chicken breast halves (6 ounces each)
3/4 teaspoon kosher salt
1/2 cup all purpose flour
3 -- eggs, lightly beaten
1 cup hazelnut flour
3 tablespoons vegetable oil
Warm Apple, Fennel & Endive Slaw:
3 large Granny Smith apples, peeled and cut into matchsticks
1 1/2 cups thinly sliced fennel bulb
1 large Belgian Endive, thinly sliced
-- juice of 1 lemon
-- cold water
1 tablespoon vegetable oil
2 teaspoons unsalted butter
2 tablespoons fresh orange juice
1 teaspoon Champagne vinegar
1 tablespoon hazelnut oil
1 1/2 teaspoons smooth Dijon mustard
2 teaspoons finely grated orange zest
1/4 teaspoon kosher salt
-- fennel fronds and sage leaves, for garnish

Instructions

Place polenta, blue cheese, sage and black pepper in the bowl of a food
processor and pulse until combined. Pound chicken breasts to an even
thickness. Place an equal amount of the polenta mixture onto each piece of
chicken. Roll chicken around polenta, secure ends with wooden picks, and
sprinkle with salt. Place all-purpose flour, eggs and hazelnut flour in three
separate shallow dishes or pie plates. Dredge chicken first in all-purpose
flour, then in eggs, and finally in the hazelnut flour. Heat oil in a large,
oven-proof skillet over medium heat until hot. Add chicken and cook for 5
minutes or until lightly browned on all sides. Place pan in a 350 degree oven
and cook for another 15 to 20 minutes or until chicken is cooked through.

To make the Warm Apple, Fennel & Endive Slaw, place apple matchsticks, fennel and Endive in a bowl with the lemon juice and enough cold water to cover. Leave to stand for at least 2 minutes, then drain well. Heat vegetable oil and butter in a large skillet over medium heat until hot. Add the apple, fennel and endive; stir and cook for 3 to 5 minutes until apple mixture is
crisp-tender and warmed through. Whisk together the orange juice, Champagne
vinegar, hazelnut oil, mustard and orange zest. Toss with the warm apple
mixture; sprinkle slaw with salt. Arrange slaw on a platter along with the
chicken. Garnish with fennel fronds and sage leaves, if desired.

Makes 4 servings

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