Chicken Cordon Bleu with Provencale Sauce and Polenta Cakes

Polenta is corn coarsely ground into cornmeal. Polenta contains both protein and fiber to help a person feel full. Fiber is also recommended to keep the digestive system functioning properly, to feed healthy gut bacteria, and to prevent constipation

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    Gruyere Cheese 15.0 grams

    Gruyere Cheese

    Eggs 1.0 Unit(s)


    Bread Crumbs 15.0 grams

    Bread Crumbs

    Black Olives 30.0 grams

    Black Olives

    Polenta 20.0 grams


    Spinach 10.0 grams


    Shallots 2.0 grams


    Green Peas 60.0 grams

    Green Peas

    Tomato Concasse by Let's Cook 50.0 grams

    Tomato Concasse by Let's Cook

    Boneless Skinless Chicken Breast 140.0 grams

    Boneless Skinless Chicken Breast

    Turkey Ham 10.0 grams

    Turkey Ham

    • Time : 30.0 mins
    • |
    • Calories: 479.0 kcal
    • |
    • Protein : 52.0 g
    • |
    • Fat : 15.0 g
    • |
    • Carb. : 34.0 g
    Prepre the Polenta
    Prepare the polenta by bringing some water to the boil (5 parts water to 1 part polenta). Salt the water once it starts to boil. Then pour the polenta into the saucepan or pot. Whisk it thoroughly so that there are no lumps. Let it boil for about 5 minutes until it thickens then cover it, lower the heat and let it cook for around 30 minutes. Be sure to stir every 5-6 minutes. While the polenta is cooking, move on the next step.
    Prepare the Chicken
    Create a small pocket in the chicken; by slitting the thickest portion of the breast with a small knife. Do it carefully so that you do not completely split the chicken in half.
    Stuff the Chicken
    Fill the pocket with the ham, cheese and spinach. Then lightly season the inside and the outside of the chicken breast.
    Coat and cook the Chicken
    Coat the chicken breast in (following order) 1. Flour 2. Beaten Egg 3. Breadcrumbs.

    Heat some oil in a pan and gently shallow fry the stuffed chicken breast until it is golden brown all over and cooked thoroughly.
    Boil the Green Peas
    In sauce, bring some water to a boil. Then add salt and toss in the green peas to boil for roughly a minute. Drain out the water and set the peas aside.
    Make the polenta cakes
    Once the polenta has cooked, pour into a baking or appropriate dish. Let it cool before cutting into square. Then heat some oil in a pan and lightly colour the cakes.
    Assemble the Dish
    Bring the dish together by warming up the Italian style tomato sauce and plating as shown in the photo or by layering the sauce, polenta, chicken, peas and olives as you see fit.