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Chicken Cordon Bleu with Provencale Sauce and Polenta Cakes

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)

    Eggs
    Bread Crumbs 15.0 grams

    Bread Crumbs
    Black Olives 30.0 grams

    Black Olives
    Polenta 20.0 grams

    Polenta
    Spinach 10.0 grams

    Spinach
    Green Peas 60.0 grams

    Green Peas
    Tomato and Herb Sauce by Let's Cook 50.0 grams

    Tomato and Herb Sauce by Let's Cook
    Chicken Breast 140.0 grams

    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
    Prepare the Polenta
    Bring some water to boil (5 parts water to 1 part polenta) in a pot. Salt the water once it starts to boil. Then pour in the polenta. 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 and Stuff the Chicken
    Create a small pocket in the chicken breast; 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.
    Fill the pocket with the turkey ham, cheese and spinach. Then lightly season the inside and the outside of the chicken breast.
    Coat and Cook the Chicken
    Prepare 3 plates with: 1. Flour 2. Beaten Egg 3. Breadcrumbs.
    Coat the stuffed chicken breast in the same order.
    Heat some oil in a pan and gently shallow fry the stuffed chicken breast until it is golden brown all over and cooked thoroughly.
    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.
    Alongside, bring some water to a boil in a pot. Then add salt and toss in the green peas to boil for roughly a minute. Drain out the water and set the peas aside.
    Assemble the Dish
    Slice the black olives. Warm up the Tomato and Herb sauce provided.
    Slice the chicken.
    Plate by layering the sauce, polenta cakes, chicken, peas and olives as you see fit. Serve.