A festive main dish recipe for balsamic honey chicken that´s very easy to prepare but looks really perfect and extravagant. The fine taste of honey harmonizes perfectly with the balsamic flavor of the balsamic honey chicken and the homemade walnut-herbal pesto with creamy polenta.
Ingredients (for 4 servings):
8 chicken breasts
3 tbs. walnut oil
250 ml of balsamic vinegar
3 tbs honey
salt & pepper
for the polenta:
600 ml vegetable broth
200 g polenta
salt & pepper
2 tbs. grated parmesan
50 ml cream
for the walnut herb pesto:
100 ml walnut oil
6 tbs fresh or dried herbs
20 g grated parmesan
30 g walnuts
salt
Preparation:
Heat the oven for 175 degress. Stir the honey with a little bit of pepper and the balsamic vinegar until smooth. Put the chicken breasts into a box and pour it with the balsamic-honey marinade. Shut the box and shake it. Pour the walnut oil in a casserole, put the marinated chicken breasts on it and bake them for 35 minutes.
For the polenta: Heat the vegetable broth. When the broth is cooking stir in the polenta with a whisk. Let it simmer for 3 – 5 minutes. Stir in the cream and the grated parmesan. Flavour it with salt and pepper.
For the walnut-herb-pesto:
Put all the ingredients together and mix them in a blender or a mortar to a creamy, smooth pesto.
Serve the polenta with the diagonal sliced chicken breasts and top it with the pesto and some walnuts.
Tip: The pesto can be kept in the fridge for a few days.
.s. cookingCatrin
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