Chicken Cordon Bleu with Provencale Sauce and Polenta Cakes
Gruyere Cheese
Eggs
Bread Crumbs
Black Olives
Polenta
Spinach
Shallots
Green Peas
Tomato Concasse by Let's Cook
Boneless Skinless Chicken Breast
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.
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.