Chicken Breast Stuffed with Spinach on Stirred Shallot Polenta

Chicken breast: Clean and rinse the spinach. Blanch the spinach leaves in boiling hot salted water, rinse, squeeze and roughly chop. Heat the butter in a frying pan and fry the bacon and shallot cubes in it. Add the garlic, fry briefly, season with salt and season with freshly grated nutmeg. Add the spinach and sauté as well. Remove from the heat and season with salt, pepper and a pinch of nutmeg. When everything has cooled together, stir in the grated mountain cheese. Cut a hole in the chicken breasts with a kitchen knife, about 2 cm in diameter. Fill the breasts with the spinach mixture and fry them in hot clarified butter until crispy on all sides. Add thyme, rosemary, halved shallot and garlic clove and fry briefly. Season the breasts with salt and pepper. Spread a tray with aluminum foil and place the chicken breasts with the aromatics on it. Cook in the heated oven at 140 degrees for about 15 minutes.

Shallot polenta: Season the milk with salt, pepper and nutmeg (freshly grated). Add the butter and let it boil. Stir in the cornmeal and continue stirring until it separates from the bottom. Keep the cornmeal warm. Cut the shallots into fine rings and roast them in canola oil until golden brown. Deglaze with the whipping cream and let it bubble up once. Add the polenta mixture and stir until smooth. Season with chili and salt to taste.

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