Paprika chicken With ricotta polenta

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   For the marinade, peel the garlic and chop very finely. Mix 1/2 teaspoon salt, 1/2 teaspoon pepper, 1 level tablespoon paprika, garlic and 2-3 tablespoons olive oil. Wash the meat, dab dry and brush all around. Heat 1-2 tablespoons of oil in a frying pan and fry the meat for 5-6 minutes on each side at medium heat.

2. 2

   Remove the meat from the pan, put the pan with frying fat aside. Place the meat on a baking tray lined with baking paper and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 12 minutes. In the meantime, clean and wash the spring onions and cut them into fine rings.

3. 3

   Heat the frying fat in the pan. Add 2/3 of the spring onions, fry briefly, season with salt and pepper. Deglaze with 250 ml water. Stir in 3/4 of the ricotta. Bring to the boil, season again with salt and pepper. Simmer for 2-3 minutes.

4. 4

   Bring the stock to the boil, stir in the polenta. Bring to the boil, simmer on low heat for 3-4 minutes, stirring several times. Finally stir in butter and the rest of the ricotta.

5. 5

   Take the meat out of the oven and cut it up thinly. Distribute the polenta on plates, place a sliced chicken fillet on each plate, sprinkle with ricotta sauce, remaining spring onions and paprika.

Nutrition Facts

KCAL
540 kcal

CARBS
40 g

FATS
20 g

PROTEINS
48 g