Braised chicken on baked roasted red pepper polenta with wilted rocket and toasted almonds
Ingredients (4 portions)
| Amount | Measure | Name |
|---|---|---|
| 4.00 | pc | Chicken Breasts |
| 20.00 | g | KNORR Chicken Bouillon Paste , 1lt made up |
| 175.00 | g | Polenta |
| 15.00 | g | KNORR Vegetable Bouillon Paste |
| 750.00 | ml | Water (cold) |
| 750.00 | ml | Water (cold) |
| 8.00 | g | Knorr Roasted Red Pepper Seasonings |
| 2.00 | pc | Red Peppers , blistered and peeled,seedsremoved and diced |
| 150.00 | g | Rocket |
| 30.00 | g | sliced almonds , toasted |
Preparation
1.Lightly season chicken with salt and pepper
In a hot frying pan seal the breasts, place in roasting tray, cover with bouillon, cover and place in oven at 160˚C and braise for 30 minutes
2.In a pot, bring the water to the boil. Add the bouillon paste and stir till dissolved
Add the polenta and stir for about 5 minutes, until the mixture starts to come away from the sides. Stir in the chopped red peppers and the roasted red pepper seasoning
3.Wilt the rocket in a hot frying pan
To plate, soft polenta in base of bowl, then chicken, top with wilted rocket, then toasted almonds and drizzle thickened braising liqueur over chicken
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