Corn Chicken Breast with Polenta Filling

For the corn chicken breast with polenta filling, heat the olive oil in a saucepan, stir in Steirerkraft Polenta, pour in water and salt lightly.

Turn down the heat and add the vegetables. Stir frequently and allow the mixture to thicken. Cool slightly and now stir in the egg and breadcrumbs and season with nutmeg.

Salt chicken breasts and cut pockets into the pieces. Fill well with the stuffing and close with a skewer.

In a pan heat the olive oil and sear the corn chicken breasts, over moderate heat from each side. Now cover and roast for about 10-15 minutes so that the pieces are cooked through but still juicy. Prepare a natural juice from the roast residue.

Cook cleaned and cut vegetables in a little salted water and drain the water. Squeeze the blanched spinach leaves well, cut into fine noodles and add to the vegetables. Season with nutmeg and the cream cheese and heat well.

Cut the chicken breasts in half, form the vegetables into a turret and add some natural juice.

Garnish the corn chicken breasts with polenta filling with herb flowers.

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