by Julie
This time, I wanna share
with you a recipe that I have tried in our first wedding anniversary. It is not
very time-consuming (as we had a two-month old baby at the time, that was very important
for me) and quite easy to do, even if you don’t have much experience in the
kitchen, nevertheless it is quite a stunner. Combine it with a healthy salad or
try frying some green beans with red apple (weird combo but looks and tastes
delicious; two, three minutes in the pan suffice) as a side dish. My husband
keeps asking for this dish, even two years after having it for the first time,
so I am making it again this week. Maybe you will, too...
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| © Diana Chaccour |
Ingredients
4 skinless chicken
breasts halves
2 vanilla pods
2 tablespoon olive oil
1 tablespoon all-purpose
flour
180 g polenta
500 ml vegetable broth
3 tablespoon unsalted butter
80 g almonds, split
2 eggs, beaten
50 g Parmesan cheese
Salt and pepper to taste
Preparation method
Start by boiling the
vegetable broth with butter and polenta, stirring constantly until you get a doughy
consistency (should be about 5 to 10 min). Grate the parmesan cheese and add to
the polenta, season with salt and pepper.
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| © Diana Chaccour |
Butter a baking pan,
spread the polenta and leave it to cool. This can be prepared hours before the
actual dinner, so this gives the recipe some bonus points in my eyes.
Preheat your oven to
180°C.
Season the chicken
breasts with salt and pepper. Now scrape out the vanilla pods and rub the chicken
with the vanilla marrow. Beat the eggs with flour, flip your seasoned chicken
in it and give them a nice crust of split almonds.
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| © Diana Chaccour |
Now very carefully, fry them
on both sides for a few minutes until the almonds start to brown in a hot pan
with olive oil and transfer to the oven to finish. Leave for 10-15 min
(depending on the thickness of the breasts).
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| © Diana Chaccour |
If you have, use
heart-shaped cookie cutters to cut out polenta hearts from the dough. As we are
not complete health nuts, I fried the hearts in butter (mmmh...).
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| © Diana Chaccour |
and bon appétit!
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| © Diana Chaccour |
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| © Diana Chaccour |
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