Chicken Breast with Polenta Stuffing on Pumpkin Seed Oil Root Vegetables

Rating: 3.69 / 5.00 (65 Votes)

Total time: 45 min

Servings: 4.0 (servings)

For the polenta filling:

For the chicken breast:

For the horseradish sauce:

For the root vegetables:


For the chicken breast with polenta filling on pumpkin seed oil root vegetables, first boil milk with salt, pepper and some grated nutmeg, stir in polenta and let it thicken a bit while stirring constantly. Mix in cream cheese, parsley, egg and bread cubes and fill the mixture into a piping bag.

Season the chicken breasts with salt and pepper and cut a pocket (see recipe video). Fill the meat pockets with the polenta mixture and then fry on both sides with a little light oil until crispy. Fry the skin side first. Then finish cooking the chicken breasts for about 20 minutes at 180 °C in the oven.

For the horseradish sauce, sauté the finely chopped onion in a little oil, then deglaze with white wine and pour in whipping cream. Stir in horseradish and reduce slightly.

Wash the vegetables, peel and cut into fine strips (julienne). Heat a little oil in a pan and fry the vegetables one by one: first onion, then carrots, yellow beets and celery and finally the noodle cut cabbage. Season everything with salt and pepper and toss in a little pumpkin seed oil PGI.

Serve chicken breast with polenta filling on pumpkin seed oil root vegetables.

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