John Myers
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Filled Chicken Breast Fillets, Paprika Sauce, Creamed Chard and Parmesan Polenta
The perfect filled chicken breast fillets, paprika sauce, creamed chard and parmesan polenta recipe with a picture and simple step-by-step instructions.
Chicken Breasts:
- 3 Chicken breast fillets
- 150 g Ricotta
- 80 g Tomatoes, dried, marinated
- 1 tbsp Chopped basil, fresh
- 1 tbsp Organic lemon, zest
- Pepper salt
- 3 tbsp Olive oil
Sauce:
- 1 size Red bell pepper (approx. 350 g)
- 1 Red chilli pepper
- 1 Red Onion
- 2 tbsp Olive oil
- 1,5 tbsp Brown sugar
- 100 g Paprika pulp
- 500 ml Vegetable broth
- 250 ml Cream
- 0,5 Organic lemon, zest and juice
- Salt
Swiss chard:
- 350 g Swiss chard fresh
- 1 small Red chilli pepper
- 1 medium sized Onion
- 3 Garlic cloves
- 2 tbsp Olive oil
- 2 tbsp Red wine vinegar
- 100 ml Water
- 1,5 tbsp Creme fraiche Cheese
- Pepper salt
Polenta:
- 370 ml Water
- 200 ml Cream
- 120 g Polenta semolina
- 1 Clove of garlic
- 30 g Parmesan, grated
- 20 g Butter possibly
- Salt pepper
Preparation of fillets:
- Remove tendons and fat from chicken fillets. Cut the marinated tomatoes into small cubes, chop the basil. Mix both with the ricotta. Season with salt and pepper and rub some lemon zest into it. Cut large pockets into the fillets and add the filling. Seal openings with skewers. Have everything ready.
Sauce:
- Remove the skin from the peppers with the peeler, core and cut into large pieces. Core and roughly chop the chilli. Peel the onion and cut into cubes.
- Sweat the onion in the oil in a saucepan. Sprinkle with the sugar and let it caramelize slightly. Add the paprika, chilli and paprika pulp, sweat briefly and then deglaze with the stock. Reduce the heat and simmer until the liquid has reduced by half. Puree everything with a hand blender, then rub it through a sieve and put the strained liquid back into the pan. Pour in the cream and let everything simmer again and reduce. Season to taste with lemon zest and juice and salt. Keep ready.
Preparation of Swiss chard:
- Wash and clean the chard. Cut out the stalks, cut them into wide strips and cook gently in salted water for about 2 minutes. Drain, drain well. Also cut the leaves into wide strips. Core the chilli and dice finely. Skin the garlic, roughly chop. Peel the onion and cut into cubes.
Polenta:
- First bring 300 ml of water and cream to the boil in a saucepan. Peel the garlic clove, press it flat with a knife and place in it. When the water-cream boils, stir in the corn grits. Turn the heat down to minimum and allow the polenta to swell. Stir it every now and then. When it has reached a creamy consistency, add pepper, salt and stir in the Parmesan. The above butter does not have to, but can. Keep polenta warm. If this makes it a little firmer, the remaining 70 ml of water can be stirred in in small steps.
Completion of fillets, Swiss chard, sauce and polenta:
- Preheat the oven to 190 °. Pepper and salt the prepared fillets, sear them in the oil and immediately place them on the grid in the oven for 10 minutes. Then switch off the oven immediately, open the door to let the heat escape, close it again and keep the fillets warm in the remaining heat.
- In the meantime, heat the chard oil in a pan. Sauté the onion and garlic. Fry the chard leaves briefly. Add the pre-cooked stems and chilli. Deglaze with the vinegar and water and cook covered for approx. 3 – 4 minutes. Then remove the lid, season with salt, pepper and boil down the liquid completely over high heat. Finally fold in the crème fraîche.
- Heat the sauce again and use the hand blender to froth up a little.
- Test the consistency of the polenta and possibly – as already mentioned – stir in some more water. Cut off with a tablespoon of lobes and serve with the sliced fillets, the Swiss chard and the sauce.
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