Chicken involtini with white polenta
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Serves
4
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2
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large chicken breasts (400gm each)
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12
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thin prosciutto slices
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2
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buffalo mozzarella (250gm each), each sliced into 6
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40
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sage leaves (about 1 bunch)
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100 gm
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butter, coarsely chopped
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To serve:
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lemon wedges
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| White polenta |
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1 litre
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(4 cups) chicken stock
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250 gm
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(1½ cups) white polenta (see note)
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30 gm
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(½ cup) finely grated parmesan
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40 gm
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butter, coarsely chopped
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1
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For white polenta, bring chicken stock to the simmer in a saucepan over medium heat. Add polenta in a thin steady stream, whisk continuously until all is incorporated, then stir occasionally until polenta is cooked through (15-20 minutes). Add parmesan and butter.
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2
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Meanwhile, preheat oven to 200C. Remove tenderloins from breasts and slice each breast lengthways into 5 pieces. Working with two pieces at a time (including tenderloins), pound with a meat mallet between 2 pieces of baking paper to 4mm thick.
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3
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Lay each slice on a work surface, top with a slice of prosciutto, then a slice of mozzarella in the centre. Season to taste, roll to enclose, place one sage leaf on top and skewer with a toothpick to secure.
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4
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Heat 20gm butter in a large non-stick frying pan over high heat until foaming, add half the involtini and cook, starting sage-side down, until golden, turning once (1-2 minutes on each side). Transfer to a small baking dish, wipe pan with absorbent paper and repeat with 20gm butter and remaining involtini, then pour pan juices over and roast until just cooked through (5-10 minutes).
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5
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Meanwhile, heat remaining butter in pan until foaming, add remaining sage, cook until sage is crisp and butter is nut brown (1-2 minutes). Serve involtini with polenta and a drizzling of sage butter.
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Note White polenta is available from select delicatessens. If unavailable, substitute regular polenta.
RECIPE Lisa Featherby
PHOTOGRAPHY Vanessa Levis
STYLING Lisa Featherby