Stuffed chicken breast

Ingredients for 2 servings:

• 1 chicken breast fillet(s), approx. 250 g
• 25 g wild garlic
• 30 g cream cheese
• 25 g polenta (corn semolina) or leftover ready-made polenta
• 100 ml water
• Salt
• olive oil
• 4 slices of Italian ham (Prosciutto)
• e.g. fig mustard or Dijon mustard with jam

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Roulade with prosciutto, polenta, cream cheese and wild garlic

Bring the polenta to a boil with water and a little salt, then cover and simmer over low heat until tender. Alternatively, use leftover polenta. Wash and finely chop the wild garlic, mix with the cream cheese and polenta, and season with salt and pepper. Flatten the chicken breast fillet, season lightly with salt, and spread the polenta and wild garlic mixture on top. Place the prosciutto on a piece of paper, leaving enough space for the chicken breast fillet. Place the meat on top and roll it up. Brown it all over in a little olive oil, then finish cooking in a hot oven at 175°C (top/bottom heat) for about 25 minutes. It tastes particularly delicious and complete if you brush the roulade with fig mustard on the sides and top after browning. Instead of fig mustard, you can also mix a spoonful of Dijon mustard with a spoonful of jam, of your choice. Serve with a green salad and fresh ciabatta.