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Chicken involtini with soft polenta

  • 0:20 Prep
  • 0:25 Cook
  • 4 Servings


  • 1 (300g) eggplant
  • 2 tablespoons extra virgin olive oil
  • 4 x 200g chicken breast fillets
  • 1 cup grated mozzarella
  • 540g jar tomato, onion and garlic pasta sauce
  • 3 cups Massel chicken style liquid stock
  • 3/4 cup instant polenta


  • You will need unwaxed kitchen string for this recipe.


  • 1
    Cut eggplant lengthways into 8 x 5mm-thick slices. Brush both sides of eggplant with 1 tablespoon oil. Heat a large frying pan over medium-high heat. Add eggplant. Cook, in batches, for 2 minutes each side or until golden. Transfer to a plate.
  • 2
    Cut each chicken breast in half horizontally to form 2 thin fillets. One at a time, place each fillet between 2 sheets of plastic wrap. Pound gently until 5mm thick (see Notes). Top with eggplant and mozzarella. Roll up to enclose filling. Tie with kitchen string to secure.
  • 3
    Heat remaining oil in frying pan over medium-high heat. Add chicken. Cook for 4 minutes, turning occasionally, or until browned all over. Add pasta sauce and 3/4 cup cold water. Cover. Bring to a simmer. Reduce heat to medium-low. Simmer for 10 minutes or until chicken is cooked through.
  • 4
    Meanwhile, place stock in a saucepan over high heat. Bring to the boil. Reduce heat to low. Gradually stir in polenta. Cook, stirring constantly, for 5 to 6 minutes or until polenta has softened. Season with pepper.
  • 5
    Transfer chicken to a board. Remove string and discard. Slice chicken into rounds. Serve chicken and sauce with polenta.

Source: taste.com.au


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