STUFFED CHICKEN BREAST WITH POLENTA

Ingredients

• 4 chicken breasts • 2 tsp ground cumin • 2 tsp garlic powder • 2 tsp red chilli powder • Salt and pepper to taste

For the stuffing: • 2 tbsp olive oil • 1 shallot, finely chopped • 2 garlic cloves, finely chopped • ¼ cup button mushrooms, finely sliced • ½ red pepper, diced • 4 slices sundried tomatoes, chopped • ¼ cup baby spinach • 1 tbsp basil, coarsely chopped • 1 tbsp creamy feta cheese • ¼ cup mozzarella, grated

For the polenta: • 1 tbsp olive oil • 1 shallot, finely chopped • 2 garlic cloves, finely chopped • 1 tbsp oregano, finely chopped • 1 cup chicken stock • 1 cup milk • ¼ cup polenta

Method

For the polenta: in a saucepan, heat olive oil, and add shallots and garlic; sweat until translucent.

Add chicken stock, milk and polenta; bring to a boil then turn down the heat.

Simmer, stirring frequently to avoid lumps.

Butterfly the chicken breasts, leaving the sides intact so as to create a little pocket for the stuffing. Marinate using salt, pepper, cumin powder, chilli powder and garlic powder. Toss and set aside.

For the stuffing: heat olive oil in a pan, add garlic and shallots and cook until translucent.

Add mushrooms and red pepper; cook for a few minutes until tender.

Add sundried tomatoes, spinach and basil; continue to cook for a few more seconds until the spinach is wilted. Remove from heat and immediately add the cheese. Mix until well combined.

Take one heaped tablespoon of the mixture and stuff in the chicken pocket. Drizzle with olive oil and place in an oven at 200° C for a total of 20 minutes. Halfway through, remove and turn the chicken.

When the polenta is cooked, add oregano and seasoning, and remove immediately from the heat.

Serve the cooked chicken warm atop the polenta.