Recipe

Creamy Polenta Stuffed Chicken With Cranberry Apricot Relish Recipe


Creamy Polenta Stuffed Chicken With Cranberry Apricot Relish Recipe Chefmeow / All my dishes
1 year ago
CREAMY POLENTA STUFFED CHICKEN WITH CRANBERRY APRICOT RELISH This recipe came from an estate sale. I obtained it when I purchased the family collection from the Metzger Estate in Grand Prairie, Texas in 1994.
Prep:10m Cook:30m Servings:6

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Ingredients
  • 6 large boneless skinless chicken breast halves
  • 1-1/2 cups chicken broth
  • 1/2 cup instant polenta meal
  • 1/2 cup grated asiago cheese
  • 1/2 cup half and half
  • 4 ounces diced green chilies
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Relish:
  • 3/4 cup granulated sugar
  • 1/4 cup water
  • 1-1/2 cups fresh cranberries
  • 1/2 cup chopped dried apricots
  • 2 tablespoons vinegar
  • 3 tablespoons brown sugar
  • 1-1/3 teaspoon minced fresh ginger

Directions
  1. Place chicken broth in heavy saucepan and bring to a boil over high heat.
  2. Gradually stir in polenta then reduce heat to medium and continue whisking to prevent lumping.
  3. When thick remove from heat and let sit 5 minutes.
  4. Empty polenta into mixing bowl and stir in cheese, half and half and chilies.
  5. Beat with mixer on high speed for 2 minutes then refrigerate 10 minutes.
  6. Slit pockets in chicken breasts and sprinkle with salt and pepper.
  7. Stuff pockets very full with polenta then arrange chicken in roasting pan.
  8. Place in 375 oven for 30 minutes then arrange on platter and ladle relish over top.
  9. To make relish place sugar and water in heavy saucepan over medium high heat.
  10. Cook stirring until sugar is dissolved then bring to a boil without stirring.
  11. Add cranberries, apricots, vinegar, brown sugar, and ginger.
  12. Reduce heat to simmer then uncover and cook 5 minutes stirring occasionally.
  13. Remove from heat to cool.

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