- 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
- 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
- 1For 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.
- 2Meanwhile, 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.
- 3Lay 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.
- 4Heat 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).
- 5Meanwhile, 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.
White polenta is available from select delicatessens. If unavailable, substitute regular polenta.
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