Chicken with ricotta cream and polenta

AUTHOR
Kelli Murphy
DIFFICULTY
very easy
RATING
3.4 7
Sauté the spicy marinated poultry, put it in the oven for 15 minutes, stir in the creamy polenta and the ricotta sauce - and you have a real show-off meal on the table.
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 4
  • 2 Garlic cloves
  • 5 TABLESPOONS Olive oil
  • 7-10 Tbsp Sweet peppers
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 4 Chicken fillets (approx. 170 g each)
  • 1 collar Spring onions
  • 1 package (250 g) Ricotta
  • 1 TABLESPOON Vegetable broth (instant)
  • 200 g Instant polenta (corn semolina)
  • 1 TABLESPOON Butter

Directions

  1. 1

    Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Peel garlic and chop finely. Mix with oil, 2 tsp. paprika and 1⁄2 tsp. salt and pepper. Wash the meat, dab dry and coat with the oil.

  2. 2

    Fry in a hot pan. Place on a baking tray and bake in the oven for 12-15 minutes.

  3. 3

    Clean and wash the spring onions, cut them into rings and fry them in the frying fat in the pan. 1⁄4 l water and 3⁄4 stir in ricotta. Bring to the boil and season with salt and pepper, then simmer for 2-3 minutes.

  4. 4

    Bring 800 ml water and vegetable stock to the boil, stir in polenta. Simmer at low heat for about 5 minutes. Stir in butter and the rest of the ricotta. Serve everything.

Nutrition Facts

KCAL
590 kcal
CARBS
40 g
FATS
25 g
PROTEINS
48 g