How To Prepare Stuffed Chicken Breast With Chilli Breadcrumbs And Polenta Chips? 😍😍🌈🌈

Indulge in a mouthwatering feast with our sensational Stuffed Chicken Delight. Juicy chicken breasts filled with ham and cheddar, served with crispy polenta chips and a tangy tomato sauce. Pure culinary bliss in every bite! 

Product(s):
Australian Hormone Free Chicken Breasts
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Preparation Time: 45 mins Cooking Time: 75 mins Serving: 4

Ingredients: 

For the Chicken:  

• Salt and pepper, to season 
• 4 skinless chicken breasts 
• 125 ml (1/2 cup) olive oil 
• Zest and juice of 1/2 lemon 
• 3 garlic cloves, crushed 
• 1/3 cup chopped parsley 
• 2 thick slices triple-smoked ham, chopped 
• 100 g vintage cheddar, chopped 
• 250 ml (1 cup) chicken stock 

For the Tomato Sauce:  

• 1 tbsp olive oil 
• 1 onion, finely chopped 
• 1 small capsicum, finely chopped 
• 3 garlic cloves, finely chopped 
• 1 small red chilli, finely chopped 
• 6 tomatoes, peeled and finely chopped 
• 1/2 tsp salt 
• 1/2 tsp brown sugar 

For the Chilli Breadcrumbs:  

• 25 g butter 
• 2 tbsp olive oil 
• 1 long red chilli, finely chopped 
• 1 cup fresh white breadcrumbs 

For the Polenta Chips:  

• 500 ml (2 cups) chicken stock 
• 1 cup polenta 
• 50 g butter 
• 2 cups shredded parmesan 

Instructions: 

1. Preheat the oven to 180°C. 
2. To make the tomato sauce, heat olive oil in a medium saucepan over medium heat. Add the onion, capsicum, garlic, and chilli. Cook, stirring, for 30 minutes or until softened. Stir in the tomatoes, salt, and brown sugar. Season with pepper. Bring to a boil, then simmer for 40 minutes or until thickened and reduced.  
3. For the chilli breadcrumbs, heat butter and olive oil in a frying pan. Add the chopped chilli and cook until softened. Add the breadcrumbs and cook until crisp and golden. Season with salt and pepper. 
4. To make the polenta chips, bring the chicken stock to a boil in a saucepan. Gradually stir in the polenta. Cook, stirring, until softened and thickened. Stir in the butter and half of the parmesan. Season with salt and pepper. Pour the mixture into a greased baking dish and smooth until it reaches a depth of 2cm. Allow it to cool, then refrigerate until firm.  
5. Cut a deep slit in the side of each chicken breast to form a pocket. 
6. In a shallow baking dish, combine the olive oil, lemon zest, lemon juice, crushed garlic, and chopped parsley. Season with salt and pepper. Add the chicken breasts to the dish and rub the mixture all over and inside the chicken. Set aside for 10 minutes.  
7. Stuff each chicken pocket with the chopped ham and cheddar. Pour the chicken stock over the chicken.  
8. Bake the chicken for 15 minutes or until cooked through. Remove the chicken from the stock and set aside for 10 minutes, then slice it thickly.  
9. Pour the baking juices into a small saucepan and simmer until reduced. Stir the reduced juices into the tomato sauce.  
10. Increase the oven temperature to 200°C.  
11. Invert the chilled polenta onto a baking tray and cut it into fingers. Sprinkle with the remaining parmesan and bake for 10 minutes or until crisp and golden. 
12. Divide the sliced chicken among serving plates and top with the chilli breadcrumbs. Add the polenta chips then spoon over the tomato sauce to serve. 

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