Stuffed Chicken Breast

Summary

Ingredients

• 1 chicken breast fillet (s), approx. 250 g
• 25 g wild arlic
• 30 g cream cheese
• 25 g polenta (corn rits) or a leftover ready-made polenta
• 100 ml water
• salt
• olive oil
• 4 slices ham, Italian (prosciutto)
• Mustard (fig mustard or Dijon mustard with jam)

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Instructions

1. Bring the polenta to the boil with water and a little salt and cover and let simmer over low heat. Alternatively, use leftover polenta. Wash and finely chop the wild garlic, mix with cream cheese and polenta, season with salt and pepper.
2. Cut the chicken breast fillet flat, season with salt and spread the polenta and wild garlic mixture on top. Place the prosciutto on a piece of paper so that there is enough space for the chicken breast fillet. Put the meat on top and roll it up.
3. Fry all over in a little olive oil, then finish cooking in the oven at 175 ° C for about 25 minutes.
4. It tastes particularly good and `round` if you coat the roulade with fig mustard on the sides and top after it has been seared. Instead of fig mustard, a spoon of Dijon mustard can be mixed with a spoon of jam, sort according to taste.
5. Serve with a green salad and fresh ciabatta.