This is our healthy version of the Dutch recipe that will make you want more and more! This recipe is enough for 4 people!
2 tbsp of butter
3 tbsp of Polenta (we recommend a mix of buckwheat and yellow maize)
10 oz (300 g) of chicken fillets, minced*
1 oz (30 g) of fresh onion, minced
1 tbsp of fresh parsley, minced
⅘ cup (2 dl) of chicken stock*
1 tbsp of milk
1 tbsp of olive oil
1 tbsp of oil for spray
4 tbsp of unsweetened mustard for serving
Do as follows: Brown the chicken and onion in a saucepan for a few minutes. Put aside. Melt the butter in a separate pan and stir the polenta into it. Slowly add the stock and stir until you have a smooth sauce. Put the onion, chicken and parsley in the pan and leave to simmer for two minutes. Season with salt, pepper and nutmeg. Remove the chicken mix from the pan, place it in a bowl, and leave in the fridge for a minimum of two hours. Set the oven to 437° F (225°C). Prepare the ingredients for breading the chicken.
Roll the chicken dough into balls, and to bread them, dip them in a bowl of beaten eggs and roll them in a plate of polenta. Place them on a baking tray and spray them with olive oil. Bake the balls for 20 minutes or until they have a slight golden color. Serve them with mustard.
*To make this suitable for vegetarians, use oumph or tofu instead of chicken, and swap the chicken stock for vegetarian stock.
Nutrition per serving:
Serving size: 265 g
Protein 24 g
Potassium 0.4 g
Sodium 0.7 g
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