Chicken Breast in Almond Dress with Tender Beans and Polenta Hearts

Rating: 4.0 / 5.00 (5 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Maybe your new favorite bean dish:

(circa 60 min):

Cut beans a tiny bit small on top and bottom and blanch in light salted water until al dente, drain when cool. Clean apples, remove core and cut into wedges. Cut orange into slices, beat eggs and mix.

Let clear soup bubble up, mix in corn semolina, add a little olive oil, season with salt and pepper, add Parmesan, make into a thick paste. Brush amount onto a baking sheet lined with plastic wrap to the thickness of your thumb and set aside to cool. Season chicken breasts with cardamom, salt and pepper, flour, drag through egg, turn in almond kernels to the other side and sear briefly on both sides in hot olive oil.

Add the orange slices*, transfer them to a roasting pan, place the chicken breast on top, place rosemary sprigs on top of the meat, pour chicken stock all around and cook in a heated oven at 180 °C for ten minutes.

Cut out corn semolina with heart shape and shape in hot olive oil on both sides lightly color. Sauté apple slices on both sides. Sauté the beans in hot olive oil, season with salt and pepper and arrange as a bed on plates. Cut the chicken breast in half diagonally, place on top, add corn hearts and apple slices and pour sauce all around.

(*= sauté a little, fry briefly – note by the creator of the recipe).

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