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.