Ingredients for 4 servings
4 chicken breasts
2 tbsp of a savoury snack mix (such as Soletti)
50 g Waldviertler smoked cheese (grated)
1 bunch of rosemary
For the cornmeal polenta:
120 g cornmeal
1 l water
2 tbsp butter (or oil)
4 tbsp of Exquisite goat’s milk cheese spread
2 tbsp fresh herbs (chopped, such as tarragon, chives, parsley, thyme, rosemary, sage)
For the stuffed chicken breast, first slice the pear in half and core. Cut one of the halves into small cubes and set the other half aside. Finely chop rosemary and snack mix.
Slice each chicken breast lengthwise to make it into a neat cutlet, but be careful not to cut the whole piece completely in half. Season chicken cutlets with salt and pepper and place pear cubes, chopped snack mix and cheese on top of each cutlet.
Roll into logs, wrap with parchment paper and tightly secure both ends with kitchen twine. Transfer to a baking tray and bake at 170°C for around 20 minutes.
While the chicken is in the oven, prepare the cornmeal polenta:
Bring water and butter to a boil. Slowly pour cornmeal into the liquid, whisking briskly to avoid clumps. Reduce heat to medium-low and simmer for about 15 minutes, stirring occasionally, until thick and creamy. Before serving, season with Exquisite goat’s milk cheese spread, salt, pepper and fresh herbs. Spread polenta over warmed serving plates.
Finely grate remaining pear half. Remove chicken rolls from parchment paper, cut into thick slices, arrange on top of polenta and garnish with grated pear.
Preparation time: 60 min.
Level of difficulty: easy