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Chicken Involtini with Mediterranean Vegetables and Polenta Talers

5 from 6 votes
Prep Time 30 mins
Cook Time 35 mins
Total Time 1 hr 5 mins
Course Dinner
Cuisine European
Servings 2 people

Ingredients
 

Vegetables:

  • 200 g Colorful peppers
  • 200 g Zucchini
  • 1 Spring onion
  • 80 g Carrots
  • 1 size Red Onion
  • 2 size Garlic cloves
  • 60 g Black olives without stone
  • 100 g Cherry tomatoes small
  • 1 tbsp Rosemary fresh, chopped
  • 2 tbsp Olive oil
  • 3 tbsp Paprika pulp (Ajvar)
  • 4 tbsp Ketchup
  • 1 tbsp Bianco balsamic vinegar
  • Salt, pinch of sugar

Polenta:

  • 125 g Polenta semolina
  • 500 ml Water
  • 1 tsp Salt
  • 25 g Grated Parmesan
  • 2 tsp Butter
  • Pepper
  • 3 tsp Rosemary fresh, chopped
  • Oil for frying

Involtino:

  • 250 g Chicken breast fillets 2 pcs.
  • 4 Discs Parma ham
  • 2 tbsp Pesto Rosso
  • 2 tbsp Oil for frying

Instructions
 

Polenta:

  • Chop the rosemary (also for the vegetables, = a total of approx. 5 stems). So that the cut-resistant polenta can be punched out well or cut into diamonds, it must first be prepared. Bring the water and salt to the boil, then stir in the polenta semolina, bring it to the boil again briefly (caution bubbles and splashes). Then turn the heat down to a minimum and let the polenta soak for about 10 minutes. Stir every now and then. When it's finished, grate the Parmesan and fold in with the butter and rosemary. Finally pepper and possibly add a little more salt. Moisten a larger board, line it with cling film and spread the polenta about 1 cm thick on it. Smooth the surface and allow it to cool and solidify (this is done while all other preparation steps are taking place).

Preparation of vegetables:

  • Remove the skin from the peppers with the peeler, then cut in half, remove the seeds, first into 1 cm wide strips and then cut them into 1 cm pieces. Wash and clean the zucchini and cut into cubes of the same size. Clean the spring onions and cut into larger pieces. Peel the carrots, dice half as large as before. Peel the onion, cut in half and cut halves into eight. Skin the garlic cloves and cut into very thin slices. First cut the olives into slices and halve them once. Divide the cherry tomatoes only once if they are larger than 1 cm, otherwise leave them whole. Rosemary is already chopped, see polenta.

Preparation Involtino:

  • Cut the chicken breast fillets flat in the middle so that you can fold them apart. Then plate some more with the flat of your hand. Then place two slices of ham next to each other so that they overlap a little, then place a spread fillet on top of them, brush it with the pesto and roll up.

Preparation:

  • Preheat the oven to 160 ° O / bottom heat. Heat 2 tablespoons of oil in a pan and fry the involtino all around for 3 minutes briefly and spicy. At the same time, cover the bottom with oil in a second pan, heat it and slowly fry the polenta thalers until crispy. After searing the involtino, remove it from the pan and place it on the rack in the oven for about 10 in. Add 2 more tablespoons of oil to the searing oil of the involtino in the pan. First sauté the onions, garlic, spring onions and carrots. When everything is slightly translucent, add the remaining vegetables (except for the small cherry tomatoes) and rosemary and stir-fry for approx. 2 minutes. It should stay crisp. Deglaze with paprika pulp and ketchup and season with salt, sugar and balsamic vinegar. Reduce the heat 2/3, simmer everything very gently for another 2 - 3 minutes. Shortly before the end, add the tomatoes, just swirl gently and keep everything warm on the switched-off plate.
  • In between, turn the polenta thalers over and over and let them get crispy all around. Take an involtini out of the oven to test it and cut it in the middle. It shouldn't be raw inside, but should still be juicy, otherwise leave it in the oven for 2-3 minutes longer. With small fillets (here approx. 125 g per piece) the 10 minutes in the oven are sufficient. Then just serve and enjoy. ............ Buon Appetito .........
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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