Chicken involtini with creamy polenta

Name: Chicken involtini with creamy polenta
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 10–12 Sage leaves; 250 g Mozzarella; 8 Chicken escalope (approx. 125 g each); 7-10 Tbsp Salt; 8 thin slices of cooked ham; 1 spread Tbsp chicken stock (instant); 250 g Polenta (corn semolina); 40 g Parmesan (piece); 40 g + 2 tablespoons butter; 1 large freezer bag; 7-10 Tbsp wooden skewers

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

10–12 Sage leaves
250 g Mozzarella
8 Chicken escalope (approx. 125 g each)
7-10 Tbsp Salt
8 thin slices of cooked ham
1 spread Tbsp chicken stock (instant)
250 g Polenta (corn semolina)
40 g Parmesan (piece)
40 g + 2 tablespoons butter
1 large freezer bag
7-10 Tbsp wooden skewers

Directions

1
Wash the sage, dab dry and remove the leaves. Cut mozzarella into 8 slices. Wash the meat, dab dry. Cut open freezer bag. Place meat in between, pat thinner with a flat iron or pot bottom.
2
Season lightly with salt. Cover cutlets with 1 slice of ham and 1 slice of mozzarella cheese and 1 sage leaf. Roll up meat tightly. Fix with wooden skewers.
3
For the polenta, boil 1 l water. Dissolve the broth, pour in the polenta while stirring and bring to the boil again. Let it swell for 10-15 minutes at low heat, stirring from time to time. Grate the parmesan finely.
4
Stir in cheese and 40 g butter.
5
Heat 2 tablespoons of butter in a large frying pan. Fry the Involtini in it at medium heat while turning for about 10 minutes. Remove and fry the remaining sage leaves in the frying fat until crispy. Arrange Involtini with polenta and sage leaves.