Chicken With Italian Tomato Olive Salsa W Parmesan Polenta Food

CHICKEN WITH TOMATOES AND OLIVES

Steps:

• In a large skillet brown chicken in hot oil over medium-high heat for 5 minutes, turning once. Remove chicken from skillet; set aside. Add onion to skillet. Cook over medium heat for 8-10 minutes or until tender and lightly browned, stirring occasionally and adding garlic the last 1 minute of cooking.
• Stir tomatoes, olives, capers, lemon peel, and oregano into onion mixture. Place chicken on tomato mixture. Bring to boiling; reduce heat. Simmer, covered, 13-15 minutes or until chicken is no longer pink (170 degrees F).
• To serve place chicken on platter. Season tomato mixture to taste with salt and black pepper. Spoon tomato mixture over chicken Sprinkle with parsley and serve.

SALSA CHICKEN PARMESAN

Steps:

• Heat oil in frying pan over medium heat.
• Sprinkle spices on both sides of chicken and place in frying pan.
• Saute chicken 2-3 minutes per side.
• Spoon salsa evenly over chicken, cover and simmer 7-10 minutes.
• Sprinkle on parmesan cheese and then mozzarella cheese.
• Cover and cook 5-7 minutes longer.

CHICKEN STEW W/POLENTA

Steps:

• In a large skillet, add olive oil, sliced chicken breast and garlic.
• Saute until almost cooked through.
• Add tomato paste and saute an additional 3 minutes.
• Add the rest of the ingredients (except cooked polenta and parmesan cheese).
• Simmer 10 minutes.
• Place cooked hot polenta on a serving plate, top with stew and parmesan cheese.
• Serve with green salad and garlic bread!

SUNDRIED TOMATO AND OLIVE POLENTA - ANCIENT RENAISSANCE RECIPE

Steps:

• boil the vegetable broth; once boiling, stir in the polenta - let it simmer on low heat while stirring frequently for 15 minutes.
• Remove from the heating element; stir in the crumbled feta, shredded parmesan, chopped sundried tomatoes, chopped up basil, and sliced olives.
• once stirred in evenly, put the mixture in a GREASED cake pan (or any circular or square shaped container of similar diameter) and spread/press down evenly.
• let the mixture firm up in the refrigerator for a minimum of 2 hours.
• once firm, cut the firm polenta mixtures into slices (approximately 16); coat in flour, shaking off excess.
• fry the floured polenta in olive oil until nicely browned; then drain on paper towel.

CHICKEN WITH TOMATOES & OLIVES OVER POLENTA

Steps:

• To prepare chicken, On waxed paper, combine flour, pepper and 1/2 teaspoon salt; Coat chicken legs.
• In nonstick 12-inch skillet, heat oil over medium heat until hot.
• Add legs and cook 10 to 12 minutes until browned, turning over once.
• Transfer to plate.
• To drippings in skillet; Add onion and cook 5 minutes or until golden brown, stirring frequently.
• Add wine; boil 2 minutes or until reduced by half.
• Add tomatoes with the juice, olives, lemon peel, 6 thyme sprigs and remaining salt.
• Return legs with any juices to skillet, stirring to coat.
• Reduce heat to low; cover and simmer 20 minutes or just until juices run clear when the thickest part of the leg is pierced with a knife.
• Meanwhile, prepare Soft Polenta: In a 3-quart saucepan, heat milk and broth to boiling over high heat.
• Reduce heat to low; Gradually whisk in cornmeal.
• Cook 10 minutes or until mixrure is very thick, stir occasionally.
• Remove saucepan from heat; stir in butter and pepper.
• Remove lemon peel and thyme sprigs from chicken mixture.
• Spoon polenta on to plates; top with a chicken leg and some sauce.
• Garnish with remaining thyme sprigs.
• Enjoy.