CHICKEN AND POLENTA WITH BROCCOLI
This simple 15 minute chicken and polenta with broccoli looks fancy but can't be easier to make (and you squeeze in those veggies too!)
Provided by Rachel Ballard
Categories Main Course
Time 25m
Number Of Ingredients 12
Steps:
- Start by cooking the chicken:
- Mix the Italian seasoning, salt, pepper and garlic powder together and sprinkle evenly over both sides of the chicken.
- Heat a nonstick skillet over medium high heat and add the butter and oil. When the butter has melted and the skillet is hot, add the chicken and sauté until golden brown--about 5-6 minutes per side. Transfer to a plate and cover with foil.
- Add the polenta to a medium saucepan, breaking it up with your fingers as you add it. It's okay if there are lumps, they will cook out.
- Add the chicken broth, salt, and red pepper flakes if you are using them and stir well.
- Bring to a simmer and mash out any lumps, stirring often until the polenta is smooth--about 6 minutes or so. Add the cheese and stir to combine. Turn off the heat and set aside.
- Steam the broccoli according the package directions, drain.
- Serve by laying 1/2 cup of polenta on a plate, add broccoli and top with sliced chicken. Serve warm.
Nutrition Facts : Calories 760 kcal, ServingSize 1 serving
TUSCAN CHICKEN AND POLENTA WITH BROCCOLI
Chicken breasts cooked with bacon and broccoli.
Provided by Perdue Chicken
Yield Serves 4
Number Of Ingredients 14
Steps:
- In a shallow dish, mix together the flour, Italian seasoning, salt and black pepper. Toss the chicken strips in the flour mixture until evenly coated. Shake off the excess flour and place on a plate until ready to use.
- In a large skillet, heat the olive oil over medium high heat. Add the bacon and cook until crispy. With a slotted spoon, remove the bacon to a paper towel lined plate. Set aside until ready to serve. In the same skillet, add the chicken and cook 1½ to 2½ minutes per side until the internal temp reaches 170°F and chicken is golden brown. Transfer chicken to a plate and cover to keep warm. To the skillet, stir in the wine, scraping up all the brown bits in the bottom. Add 1½ cups of chicken stock and bring to a simmer. Add the broccoli florets and simmer until broccoli is tender, about 3 to 4 minutes. Return chicken to the skillet, remove from heat and keep warm until ready to serve.
- Meanwhile, in a medium saucepan, break up the polenta roll into chunks. Add the remaining 1 cup chicken broth and stir well. Bring to a simmer, breaking up any lumps and stirring often until the polenta is smooth, about 5 minutes. Add the Parmesan cheese and salt. Stir to combine, remove from heat and set aside.
- To serve, portion the polenta onto a dinner plate. Top with the chicken, broccoli and a little sauce. Sprinkle with the crispy bacon and red pepper flakes if desired!
Nutrition Facts : Serving Per Recipe 4 Amount Per Serving Calories 540 % Daily Value* Total Fat 14g 22% Saturated Fat 3.5g 18% Cholesterol 120mg 40% Sodium 1550mg 65% Total Carbs 42g 14% Dietary Fiber 3g 12% Sugars 1g Protein 56g Vitamin A 25% Vitamin C 90% Calcium 15% Iron 20% *Percent Daily Values are basedon a 2,000 calorie diet.
ROAST CHICKEN BREAST WITH POLENTA AND CHERRY TOMATOES
Steps:
- Preheat the oven to 400 degrees F. Spray a baking dish with nonstick cooking spray.
- Place about 5 slices of the polenta in an even layer on the bottom of the baking dish. Sprinkle with salt, pepper and 1 tablespoon olive oil. Place the chicken breasts on top of the polenta slices and sprinkle with salt and pepper. Top each with the Italian seasoning and Parmesan. Arrange the garlic cloves and tomatoes around the chicken. Sprinkle with salt and pepper and drizzle with the remaining 4 tablespoons olive oil.
- Bake until the internal temperature registers 165 degrees F on an instant-read thermometer, about 30 minutes. Garnish with Parmesan and olive oil to taste. Serve warm.
CRISP ITALIAN CHICKEN & POLENTA
Try this delicious chicken, tomato, rosemary and polenta recipe - gluten free and ready in just 30 minutes
Provided by Jane Hornby
Categories Dinner, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 7
Steps:
- Heat oven to 220C/fan 200C/gas 7. Using your fingers, roughly break up the polenta into small chunks and scatter in the bottom of a small roasting tin. Tip in the parmesan and mix. Sit the chicken breasts, cherry tomatoes, rosemary and garlic on top of the polenta, drizzle with olive oil, then season to taste.
- Roast for 25 mins until the chicken skin is crisp and golden, and the polenta and cheese are turning crusty around the edges. Serve with a green salad.
Nutrition Facts : Calories 513 calories, Fat 20 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 47 grams carbohydrates, Fiber 7 grams fiber, Protein 40 grams protein, Sodium 4.63 milligram of sodium
CHICKEN POLENTA BAKE
An easy baked chicken dish that can be modified all sorts of ways! I made this for dinner last night and liked it so much I wrote it down for later use.
Provided by Psephomant
Categories One Dish Meal
Time 1h10m
Yield 3-4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Slice polenta into 1/2 inch thick slices and line the bottom of your casserole dish/pyrex dish with the slices. Set aside.
- Cut excess fat off of the chicken and coat with chicken seasoning.
- Place the chicken on top of the polenta slices.
- Pour the canned corn over the chicken and spread evenly in the dish.
- Add mushrooms or other veggies (broccoli florets or peas may be interesting) and spread evenly.
- Pour the cream of mushroom and cream of chicken soup into a large bowl and add water as directed on the can. Mix and pour over the chicken, add the half and half.
- Add some garlic powder on top of the mixture, as well as the salt & pepper and paprika for some color and a little bit of kick.
- Put the dish in the oven and set your timer for 45 minutes.
- Once the 45 minutes has elapsed, pull the dish out of the oven (be careful, it's hot and liquidy).
- Grab several handfuls of cheese and sprinkle over the chicken.
- Return the dish to the oven for another 15 minutes or until the cheese is melted.
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