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



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