John Myers
Chicken Involtini with Polenta
The perfect chicken involtini with polenta recipe with a picture and simple step-by-step instructions.
- 4 small Chicken schnitzel
- 4 Discs Mixed with bacon, sliced
- 1 tbsp Oil
- 20 g Butter
- 100 ml Poultry stock
- 10 Cherry tomatoes red
- Salt and pepper
- 250 ml Milk
- 250 ml Water
- 20 g Butter
- Salt and pepper
- Freshly grated nutmeg
- 70 g Corn semolina
- Knock the chicken schnitzel flat between cling film. Lightly season with salt and pepper. Cover each with 1 slice of bacon. Roll up the meat and stick together with wooden sticks.
- Heat the oil and butter in a pan and fry the involtini on all sides over medium heat for about 3-5 minutes until golden brown. Add the chicken stock and cherry tomatoes, cook for another 2 minutes.
- For the polenta: Bring the milk, water, butter, salt and pepper to the boil. Stir in the maize semolina (polenta) and cook for about 1 minute, stirring constantly over a low heat. Let it swell over a low heat for 20 minutes, stir several times vigorously.
- Arrange the chicken involtini with the cherry tomatoes and the sauce with the polenta on a plate and serve.
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