Polenta and Asiago Stuffed Chicken
Number of servings : Prep time: Cooking time: Type of meal : | Main Courses | Main Courses Special diet
Number of servings :
Type of meal : | Main Courses | Main Courses
Special diet :
250 ml (1 cup) water
5 ml (1 tsp) salt
50 ml (1/4 cup) corn meal
Salt and freshly ground pepper, to taste
180 ml (3/4 cup) red bell peppers, chopped
250 ml (1 cup / 75 g) Asiago cheese, grated
4 skinless, boneless chicken breasts
30 ml (2 tbsp) olive oil
- In a saucepan, bring the water and salt to a rolling boil and sprinkle the corn meal into it. Reduce the heat to the lowest setting, cover and cook for 15 minutes, stirring from time to time. Remove from heat, stir in the cheese and season with salt and pepper. Pour the polenta into a 20-cm (8 inch) square pan and refrigerate 45 minutes.
- Preheat the grill.
- Unmold the polenta and cut into 1/2 cm (1/4 inch) cubes. Place the polenta pieces in a bowl with the chopped peppers and stir to combine.
- Cut a pocket into each chicken breast (lengthwise), season the meat with salt and pepper, and stuff the pocket with the polenta-pepper mix. Close with wooden skewers.
- Brush with olive oil and grill on medium-high heat for 2 minutes on each side. Reduce the heat and continue grilling about 15 minutes more.
- Serve immediately.
Imported on 2011-01-20 20:26:46 — Original ID:2470