PREP TIME 1HR 15MINS
COOK TIME 15MINS
INGREDIENTS :
4 small free-range chicken breast fillets
150g tub Mersey Valley Vintage Club Spreadable cheese – Original
20 thin slices prosciutto
12 fresh sage leaves, plus an extra to serve
1 tablespoon unsalted butter
1 tablespoon olive oil
1L (4 cups) chicken stock
1 cup instant polenta
8 cherry tomatoes on the vine
METHOD :
1) Make a long, deep cut into the thickest section of the chicken fillets using a sharp knife. Fill each cavity with two tbsp of Mersey Valley Spreadable cheese. Sprinkle some salt and pepper on the chicken.
2) On a work surface, arrange 5 slices of prosciutto so that they overlap. Lay a chicken fillet on the slices, top with three sage leaves, tuck the prosciutto’s edges under, and wrap up to surround the fillet. Repeat with the remaining chicken, sage, and prosciutto. Refrigerate for an hour to firm up each roll after wrapping it in plastic wrap.
3)The oven to 180 degrees Celsius.
4)In a large frying pan, melt the butter and oil over medium heat. Add the rolls and heat for about 3–4 minutes, frequently flipping, until golden. Place the pan in the oven (or a baking tray if the pan isn’t ovenproof) and bake for 6 minutes. Cook for a further 5 minutes after adding tomatoes to the skillet or tray with the chicken.
5) Stock is being heated in a pan over high heat in the interim. Add the polenta, reduce the heat to low, and frequently stir for 5 minutes to thicken. Add salt and pepper to taste. The remaining Mersey Valley Spreadable cheese should be stirred in.
6)Chicken rolls should be cut in half. Put polenta on 4 plates, then add chicken and tomatoes on top.
