2014 Restaurant Guide

Get the latest listings of Australia's best dining establishments on your iPhone.

Subscribe to Gourmet

Buy a subscription this month for your chance to win one of five health retreat escapes at Golden Door valued at $35,000. Offer ends May 28.

Gourmet on your iPad

Download the latest issue of Gourmet Traveller for your iPad.

Chicken involtini with white polenta

You'll need

  • 2
  • large chicken breasts (400gm each)
  • 12
  • thin prosciutto slices
  • 2
  • buffalo mozzarella (250gm each), each sliced into 6
  • 40
  • sage leaves (about 1 bunch)
  • 100 gm
  • butter, coarsely chopped
  • To serve:
  • lemon wedges
  •  
  • White polenta
  • 1 litre
  • (4 cups) chicken stock
  • 250 gm
  • (1½ cups) white polenta (see note)
  • 30 gm
  • (½ cup) finely grated parmesan
  • 40 gm
  • butter, coarsely chopped

Method

  • 01
  • 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.
  • 02
  • 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.
  • 03
  • 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.
  • 04
  • 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).
  • 05
  • 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.
Note White polenta is available from select delicatessens. If unavailable, substitute regular polenta.

At A Glance

  • Serves 4 people
Win
a Mothers' Day treat!

Win a Trentham Tucker and Breville prize pack valued at over $2,000 in our Mother's Day giveaway.

Read More
Win
a trip to New Zealand!

Win a luxury weekend for two in Queenstown valued at more than $20,000 thanks to Matakauri Lodge.

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

You might also like...

Adriano Zumbo: Rice pudding trifle with saffron jelly and mango and mint salsa

recipes

Adriano Zumbo: Passionfruit, lychee and coconut buche de Noel

Adriano Zumbo: Cranberry-rosemary Florentine bars

recipes

Adriano Zumbo: Candy cane macarons

David Thompson: Green papaya salad (Som dtam malakor)

recipes

David Thompson: Charred rice noodles and chicken with thickened “gravy” (Raat nar gai)

David Thompson: Stir-fried minced beef with chillies and holy basil (Neua pat bai grapao)

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.