John Myers
Contents
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Ingredients
Flesh:
- 2 bigger Chicken breast fillets
- 100 g Herbal cream cheese
- 2 tbsp go. Italian herbs TK
- 4 Pcs. Dried tomatoes in oil
- Pepper salt
- Breading:
- 2 Eggs
- Flour
- 85 g Breadcrumbs
- 40 g Finely grated Parmesan
- Pepper salt
Polenta:
- 740 ml Milk 1.5%
- 200 ml Water
- 1 tsp Salt
- 120 g Polenta semolina
- 40 g Butter
- 40 g Parmesan
- Salt, pepper to taste
Topping:
- 25 g Dried mushrooms
- 1 middle Diced onion
- 2 tbsp go. Butter
- Pepper salt
Instructions
Preparation of meat and topping:
- Pour a little boiling water over the dried mushrooms and leave to soak for 10 minutes. Skin and finely dice the onion. Dab the chicken breast fillets, remove any unevenness and cut each one flat in the middle so deep that it is still closed on one side and you can open and close it. Finely grate the Parmesan. Build a breading line, namely (from left to right) a bowl with flour, one with the whisked, slightly seasoned egg and one with the breadcrumbs and Parmesan mixture.
- Mix the cream cheese and herbs for the filling and season with salt and pepper. Unfold the fillets, pepper and salt the inside well and brush with the fish cheese mixture. Place 2 dried, drained tomatoes on top and close the fillets again. Make sure that the edges are well aligned and that no filling comes out. Then season the fillets on the outside as well and bread them as follows. Thoroughly roll in the flour once, especially the open edges, then once in the egg, once in the Parmesan mix, once more in the egg and for the last time and very thoroughly in the Parmesan mix. Keep the prepared fillets ready on a plate.
Completion of fillets, polenta and topping:
- First put the mushrooms and the stock in a small pan and simmer over medium heat for about 15 minutes. Add a little pepper and salt. At the same time, heat enough oil in a pan to cover the base about 5 mm and bring the milk and water with the teaspoon of salt for the polenta to a boil in a larger saucepan. Now fry the fillets in the hot oil until they are golden brown and crispy. Use a medium heat for this, i.e. fry a little slower and longer so that the meat remains juicy but is not still raw on the inside. This can take 20 minutes. It all depends on the thickness of the fillets. To be on the safe side, simply cut a fillet in the middle and check the degree of doneness.
- While the fillets are sizzling and the mushrooms are boiling, sprinkle the polenta semolina into the water and milk while stirring. In this case, too, immediately turn the heat to the lowest level and let the polenta simmer gently for approx. 5 - 8 minutes while continuing to stir. When it starts to get creamy, fold in the butter first and then the grated Parmesan. Then season with pepper, salt and possibly a pinch of nutmeg and keep it hot.
- Pour the mushrooms - if there is still liquid - through a sieve and allow to drain. Fry the onions in the butter in the pan. When they have taken on a little color, add the drained mushrooms and briefly toss in the butter and reheat. Then everything can be arranged and ........... "feasted" ..............
