Tuesday, 6 December 2011

Recipes - Netherby Chicken

I love creating a recipe around an ingredient and when King Island Dairy offered me a sample of their Netherby Blue Cheddar, my brain went into overdrive.  This was the very first recipe my brain threw at me and it is pretty spectacular, if I do say so myself!  

2  chicken breats (about 200g each)
4 thin slices prosciutto
2 slices King Island Dairy Netherby Blue Cheddar, about 20g each
1/2 cup grated King Island Dairy Netherby Blue Cheddar
1 cup polenta
2 cups water
2 cups chicken stock
3/4 cup cream
30g butter, cubed
1 bunch broccolini 
1 tsp thyme
salt and pepper to season

Step 1 - Preheat oven to 180°C.  
Step 2 - Remove tenderloin from chicken breasts and slice each through the middle, ensuring you do not cut all the way through, then open out the breast.  Place a slice of cheese and two slices prosciutto on one side of each, then pull the other side over the fillings to encase them in the breast. Season lightly with salt and pepper.
Step 3 - Heat a little olive oil and a knob of butter in a frying pan over high heat.  Place both breasts in the pan and cook chicken for about 30 seconds on each side.  Place something heavy, like a cake tin filled with rice, on the chicken breasts and transfer the pan to the oven.  Cook for 10-15 minutes, until the chicken is just cooked through.
Step 4 - While chicken is cooking, bring stock and water to boil in a large heavy bottom saucepan.  Pour the polenta into the liquid in a slow and steady stream, whisking constantly with a balloon whisk.  Turn heat to low and stir, constantly, until polenta is thick and soft, about 8-10 minutes.  Remove from heat, season well with salt, add butter, 1/2 cup cream and grated cheddar and stir until combined. Set aside until required.
Step 5 - Bring a small pot of water to the boil, add broccolini and cook for 1-2 minutes until broccolini is tender, remove from water.
Step 6 - To serve, place a mound of polenta on a serving dish and place a chicken breast on top with some broccolini on the side.  Return the pan that was used to cook the chicken to the stove top over high heat. When hot, add cream and thyme, toss together and spoon over chicken.  


This meal is labeled as a quick meal and can be made in under 30 minutes, if you are able to multitask.  It may take a few attempts to get the timing perfect, but the benefit is that you get to eat this delicious meal each time! 

For this meal to qualify as gluten free, ensure you use a gluten free chicken stock.

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