Tenderly Stuffed Chicken Breast with Spicy Baby Spinach and Polenta

Chicken breast stuffed

• Pit the olives and put them in the blender with the ricotta, sun-dried tomatoes and a good dash of olive oil and puree to a smooth cream. Finely chop the thyme, mix in and season the filling with salt and pepper.

• Carefully cut a few centimeters into the side of the chicken breasts until you have large pockets. (Do not cut too far so that there is no hole on the other side!) Spread the filling over the four fillets and press firmly so that no air holes remain.

• Close the opening either with a toothpick or, more stylishly, with rosemary stalks. Finally, mix the honey thoroughly with a little olive oil and brush the chicken breasts all around and season with salt & pepper.

• Fry until golden brown in a hot non-stick pan.

spinach

• Put the sesame seeds in a hot pan without oil and toast them briefly - when the kernels start to jump out of the pan, keep a lid under lock and key and remove from the flame. Wash the spinach thoroughly and spin dry. Put the butter in the hot pan and add the spinach directly - sauté briefly and deglaze with balsamic vinegar. Stir in the honey directly and let it simmer briefly until the spinach has collapsed and the balsamic vinegar has thickened slightly. Season to taste with salt and pepper. Refine with sesame seeds.

garnish

• Pour the polenta semolina into boiling salted water and simmer while stirring until the corn semolina has taken on a thick, 'lava-like' consistency. Season to taste with salt, nutmeg and butter. Let it cool down a bit and then put it on the plate while it is still malleable.