Chicken Breast with Polenta Stuffing on Pumpkin Seed Oil 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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