Cut a slit lengthways into the chicken breast.

To make the polenta stuffing, put the quick-cook polenta in a mixing bowl and quickly whisk in the hot chicken stock. Stir in the gorgonzola and spinach.

Stuff the chicken breast with the mixture, pushing the stuffing into the slit.

Heat the olive oil in a frying pan and fry the chicken breast, skin side down, for 5-7 minutes or until crisp and golden. Turn the chicken over and finish cooking on the other side for a further five minutes or until cooked through.

Serve on with polenta or mash and side salad.

Recipe from Good Food magazine


1 chicken breast with skin on

100g/3½oz quick-cook polenta

100g chopped spinach

300ml/10½fl oz hot chicken stock

50g/1¾oz gorgonzola

2 tbsp olive oil

Low FODMAP Recipe

Polenta, spinach & Gorgonzola stuffed chicken breast

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