Chicken Involtini with Soft Polenta
Chicken Involtini with Soft Polenta
Ingredients
Main
- 1 (300g) eggplant
- 2 tbsp extra virgin olive oil
- 4 x 200g chicken breast fillets
- 1 cup grated mozzarella
- 540g jar tomato, onion and garlic pasta sauce
- 3 cups Chicken stock
- 3/4 cup instant polenta
Instructions
- 1
Cut eggplant lengthways into 8 x 5mm-thick slices. Brush both sides of eggplant with 1 tablespoon oil. Heat a large frying pan over medium-high heat. Add eggplant. Cook, in batches, for 2 minutes each side or until golden. Transfer to a plate.
2 min - 2
Cut each chicken breast in half horizontally to form 2 thin fillets. One at a time, place each fillet between 2 sheets of plastic wrap. Pound gently until 5mm thick (see Notes). Top with eggplant and mozzarella. Roll up to enclose filling. Tie with kitchen string to secure.
- 3
Heat remaining oil in frying pan over medium-high heat. Add chicken. Cook for 4 minutes, turning occasionally, or until browned all over. Add pasta sauce and 3/4 cup cold water. Cover. Bring to a simmer. Reduce heat to medium-low. Simmer for 10 minutes or until chicken is cooked through.
14 min - 4
Meanwhile, place stock in a saucepan over high heat. Bring to the boil. Reduce heat to low. Gradually stir in polenta. Cook, stirring constantly, for 5 to 6 minutes or until polenta has softened. Season with pepper.
6 min - 5
Transfer chicken to a board. Remove string and discard. Slice chicken into rounds. Serve chicken and sauce with polenta.