Herbed chicken on spinach polenta

Name: Herbed chicken on spinach polenta
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 Chicken breasts (à approx. 500 g; with skin, on bone); 7-10 Tbsp salt, pepper; 3 Stem/s Thyme and oregano; 2 Garlic cloves; 2 TABLESPOONS Knob-leek toes; 2 TABLESPOONS Olive oil; 1/2 Organic Lemon; 200 g frozen spinach (chopped); 1 TEASPOON Vegetable broth (instant); 200 g Polenta (instant); 50 g Parmesan (piece); 125 g Mascarpone

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

The working day was hard, but the fillet tastes tender - that is what we call poetic justice! On top of that, the delicious dish is ready in just 25 minutes. What more could you ask for?!

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

2 Chicken breasts (à approx. 500 g; with skin, on bone)
7-10 Tbsp salt, pepper
3 Stem/s Thyme and oregano
2 Garlic cloves
2 TABLESPOONS Knob-leek toes
2 TABLESPOONS Olive oil
1/2 Organic Lemon
200 g frozen spinach (chopped)
1 TEASPOON Vegetable broth (instant)
200 g Polenta (instant)
50 g Parmesan (piece)
125 g Mascarpone

Directions

1
Cut the fillets from the bone, wash, dab dry and season with salt and pepper. Wash herbs, shake dry, pluck off leaves. Peel garlic. Chop herbs and garlic finely. Mix with 1 tbsp.
2
oil, lemon peel and lemon juice. Rub meat with the herb mix. Heat 1 tablespoon of oil in a large frying pan. Fry the fillets for about 6 minutes on each side.
3
In the meantime, defrost the spinach in a little boiling salted water for 8-10 minutes. Bring 800 ml water to the boil, stir in stock and polenta. Simmer for 1-2 minutes while stirring, remove from heat, cover and allow to swell for about 5 minutes. Grate parmesan finely. Drain spinach. Stir cheese, spinach and mascarpone into the polenta, season with salt and pepper. Serve with fillets.