Chicken Involtini and Polenta merges two of my family’s long held favourites. Hailing from the South of Italy, my mum would regularly make Involtini’s either with chicken or veal and even eggplants.
When she married my dad she learnt to combine her southern culinary palate with an Austrian-Slovenian-Italian twist. I’ve borrowed my mum’s interpretation of this dish and given it a little twist of my own.
I hope you enjoy my Chicken Involtini served on Cauliflower Puree with Polenta Bites.
Chicken Involtini served on a Cauliflower Puree with Polenta Bites
Ingredients Cauliflower Puree
1 ˝ Cups of Cauliflower
˝ Mushroom Stock Cube (can be substituted with Vegetable Stock Cube)
Water to cover vegetables
Pepper to taste
Dollop of Butter
2.5 Cups of Water
1 Cup of Polenta
Salt, Pepper, Oregano, Rosemary (to be used as seasoning)
1 Double Breasted Chicken Breast
Oregano, Salt, Pepper to season Chicken Breast
4 Basil Leaves
4 Pieces of Sun Dried Tomatoes
4 Slices of Camembert Cheese
2 Slices of Triple Smoked Ham (this can be omitted if preferred)
Olive Oil for frying
2 Cups White Wine for Sauce
Peel the potato and dice cauliflower into smaller pieces.
key ingredients for the Puree - Parsnip and Potatoes
Place all ingredients including the pepper and mushroom stock cube into a pan, cover with water and bring to the boil until ingredients are tender and all water has been absorbed.
Cover ingredients and bring to the boil until ingredients are tender and all water has been absorbed
Add a dollop of butter and using a fork whip the cauliflower into a puree (it should have a porridge like consistency). Set aside.
Whip the Cauliflower into a Puree it should have a porridge like consistency
Cut the double chicken breast into separate halves, trim any fat then flatten with a meat tenderiser.
Trim excess fat from the chicken then flatten using a meat tenderiser
Using a small amount of olive oil, pan fry the chicken breasts until a pale golden colour (the trick is not too over-cook). This should take approximately 5 minutes on each side.
Remove chicken and let rest for 10 minutes.
Season with salt, pepper and oregano.
Pan fry the chicken then season and top with basil leaves
Layer the chicken with basil, followed by sun-dried tomato, camembert cheese and smoked ham.
Layer with sun-dried tomatoes
Layer with camembert cheese
Layer with triple smoked ham
(Ham can be omitted if preferred and substituted with avocado)
Starting from one end, roll the chicken breast into a roll (involtini). Secure with tooth picks and cotton or string.
Roll the chicken into involtinis
Place 8 tablespoons of olive oil into a pan and pan fry the rolled chicken breasts until a deep golden colour. Constantly turn the rolls over to ensure the chicken is cooked thoroughly. This should take approximately 5 minutes
Pan fry the chicken involtini, turning frequently until a deep golden colour
Add 2 cups of white wine while pan frying. Reduce to a low heat to allow the liquid to reduce into a caramelized sauce.
Add white wine allowing liquid to reduce and caramelize into a sauce
While sauce is caramelizing, re-heat cauliflower puree then spoon onto plate
Remove polenta bites from the oven and place alongside the puree
Remove the chicken and position onto the puree then using a spoon drizzle the caramelised sauce over the chicken involvtini and puree.
Serve and Enjoy with a glass of Pinot Gris
Chicken Involtini served on Cauliflower Puree with Polenta Bites