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How to make Poached chicken involtini with tomato, bocconcini and sage

Yield = 4
Prep time: 0:20
Cook time: 0:30
Total time: 0:50

Ingredients

  • 2 x 400g cans no-added salt diced tomatoes
  • 1 red onion, finely chopped
  • 1 celery stick, finely chopped
  • 2 garlic cloves, crushed
  • 125ml (1/2 cup) water
  • 1 tablespoon balsamic vinegar
  • 2 (about 250g each) chicken breast fillets
  • 8 fresh sage leaves
  • 60g bocconcini, torn
  • 2 teaspoons finely grated lemon rind
  • 1L (4 cups) water, extra
  • 170g (1 cup) instant polenta
  • Baby carrots, steamed, to serve
  • Green round beans, steamed, to serve

Method

  • Step 1 Process tomato in a food processor until smooth. Heat a saucepan over medium heat and spray with oil. Cook onion and celery, stirring occasionally, for 5 minutes or until soft. Stir in garlic for 1 minute or until aromatic. Add tomato, water and vinegar. Bring to boil. Reduce heat to low and simmer for 10 minutes or until mixture reduces slightly.
  • Step 2 Meanwhile, cut each chicken breast in half horizontally. Place 1 piece of chicken between 2 pieces of baking paper. Beat with a rolling pin or meat mallet until 3-4mm thick. Cut in half. Repeat with remaining chicken pieces.
  • Step 3 Place a sage leaf in the centre of each piece of chicken. Top with bocconcini and sprinkle with lemon rind. Roll chicken to enclose filling and secure with toothpicks.
  • Step 4 Add the chicken to tomato mixture and simmer for 10 minutes or until the chicken is cooked through.
  • Step 5 Bring the extra water to the boil in a large saucepan over high heat. Reduce heat to low. Add polenta in a slow, steady steam, stirring constantly. Stir for 2-3 minutes or until tender. Remove from heat. Season with pepper.
  • Step 6 Divide polenta among shallow bowls. Top with the chicken and sauce. Serve with the steamed carrots and beans.