Chicken with ricotta cream and polenta

Name: Chicken with ricotta cream and polenta
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 Garlic cloves; 5 TABLESPOONS Olive oil; 7-10 Tbsp Sweet peppers; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 Chicken fillets (approx. 170 g each); 1 collar Spring onions; 1 package (250 g) Ricotta; 1 TABLESPOON Vegetable broth (instant); 200 g Instant polenta (corn semolina); 1 TABLESPOON Butter

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

Sauté the spicy marinated poultry, put it in the oven for 15 minutes, stir in the creamy polenta and the ricotta sauce - and you have a real show-off meal on the table.

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

2 Garlic cloves
5 TABLESPOONS Olive oil
7-10 Tbsp Sweet peppers
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 Chicken fillets (approx. 170 g each)
1 collar Spring onions
1 package (250 g) Ricotta
1 TABLESPOON Vegetable broth (instant)
200 g Instant polenta (corn semolina)
1 TABLESPOON Butter

Directions

1
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Peel garlic and chop finely. Mix with oil, 2 tsp. paprika and 1⁄2 tsp. salt and pepper. Wash the meat, dab dry and coat with the oil.
2
Fry in a hot pan. Place on a baking tray and bake in the oven for 12-15 minutes.
3
Clean and wash the spring onions, cut them into rings and fry them in the frying fat in the pan. 1⁄4 l water and 3⁄4 stir in ricotta. Bring to the boil and season with salt and pepper, then simmer for 2-3 minutes.
4
Bring 800 ml water and vegetable stock to the boil, stir in polenta. Simmer at low heat for about 5 minutes. Stir in butter and the rest of the ricotta. Serve everything.