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.
CHICKEN WITH TOMATOES AND OLIVES
This dish is somewhat reminiscent of a Mediterranean chicken dinner I had at a restaurant once. Very delicious, easy to make, and enjoyed by our family.
Provided by TasteTester
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
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.
CHICKEN CACCIATORE WITH POLENTA
The microwave makes quick work of homemade polenta, and the rest is done in one skillet. Save a little Parmesan for sprinkling on top before serving. -Yvonne Starlin, Hermitage, Tennessee
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a microwave-safe bowl, whisk water and cornmeal; microwave, covered, on high for 6 minutes. Stir; cook, covered, 5-7 minutes longer or until polenta is thickened, stirring every 2 minutes. Stir in cheese and salt., Meanwhile, sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken; cook and stir until browned. Remove with a slotted spoon., Add onion to the same pan; cook and stir 2-4 minutes or until tender. Add garlic; cook 1 minute longer. Return chicken to pan; stir in tomatoes and olives. Bring to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until chicken is no longer pink. Serve with polenta. Freeze option: Do not prepare polenta until later. Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Prepare polenta as directed. Meanwhile, in a saucepan, reheat chicken, stirring occasionally; add a little water if necessary. Serve with polenta.
Nutrition Facts : Calories 448 calories, Fat 19g fat (5g saturated fat), Cholesterol 84mg cholesterol, Sodium 1214mg sodium, Carbohydrate 38g carbohydrate (7g sugars, Fiber 4g fiber), Protein 28g protein.
CHICKEN WITH TOMATOES AND OLIVES
This is a dish adopted from the Liguria region of Italy combining chicken with tomatoes and black olives. Serve with herbed potatoes and crusty bread.
Provided by WATL1
Categories World Cuisine Recipes European Italian
Time 50m
Yield 2
Number Of Ingredients 7
Steps:
- Place chicken breasts between 2 sheets of plastic wrap. Using a meat tenderizing hammer, pound each breast to about 1/2 inch thick.
- In a large skillet, heat olive oil over medium heat. Briefly cook chicken breasts in oil, turning to lightly brown both sides. Add garlic and rosemary, and continue cooking until garlic is soft. Pour wine into pan, and cover pan with lid. Bring to a boil, and simmer for about 5 minutes.
- Add tomatoes and olives to the pan; continue cooking, covered, for approximately 10 minutes
Nutrition Facts : Calories 595.1 calories, Carbohydrate 14.1 g, Cholesterol 68.4 mg, Fat 32.6 g, Fiber 2.7 g, Protein 29.1 g, SaturatedFat 4.7 g, Sodium 403.5 mg, Sugar 4.3 g
POACHED CHICKEN WITH TOMATOES, OLIVES, AND GREEN BEANS
Steps:
- Sprinkle chicken all over with 1 tablespoon salt and let stand.
- While chicken is standing, bring water, broth, and thyme to a boil in a 4- to 6-quart heavy pot, then add beans and cook, uncovered, until crisp-tender, 3 to 6 minutes. Transfer beans with a slotted spoon to a bowl and toss with 1 tablespoon oil and salt and pepper to taste.
- Add salted chicken to broth and cook at a bare simmer, uncovered, 6 minutes. Remove pot from heat and let stand, covered, until chicken is cooked through, about 15 minutes .
- Transfer chicken with tongs to a cutting board and cool, about 5 minutes.
- While chicken is cooling, stir together tomatoes, olives, oregano, pepper, and remaining 1/4 teaspoon salt and 4 tablespoons oil in a bowl.
- Holding a knife at a 45-degree angle, cut chicken across the grain into 1-inch-thick slices.
- Divide green beans among 4 plates, then arrange sliced chicken over beans and top with tomato olive mixture.
CHICKEN WITH TOMATO & OLIVES
A quick and easy one-pot dish for summer - great for using up leftover cooked chicken
Provided by Jane Hornby
Categories Dinner, Lunch, Main course
Time 25m
Number Of Ingredients 8
Steps:
- Finely chop the stalks from a 20g pack basil and shred most of the leaves. Heat 2 tbsp oil in a medium frying pan, then soften 2 thinly sliced garlic cloves and the basil stalks for 3 mins.
- Tip in 2 x 400g cans cherry tomatoes, 1 tsp sugar and the shredded basil. Bring to a boil, then simmer for 15 mins until reduced and saucy. Season. Add a handful olives, the sliced meat from a whole cooked chicken and any juices. Gently stir. Simmer for 2 mins, scatter with basil leaves, then serve with crusty bread.
Nutrition Facts : Calories 531 calories, Fat 32 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 52 grams protein, Sodium 1.4 milligram of sodium
ROSEMARY CHICKEN WITH TOMATOES AND OLIVES
A soulful, satisfying main that's inexpensive, relies on basic pantry staples, and is relatively hands-off-now that's a winner. Our Italian-esque chicken supper combines juicy chicken legs with the bold flavors of canned tomatoes and briny olives and capers. The alchemy of acid, salt, and slow heat brings the poultry to fall-off-the-bone perfection, and the gravy is heaven on mashed potatoes or polenta.
Provided by Greg Lofts
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h45m
Yield Serves 4 to 6
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F. Season chicken with salt and pepper. Heat a large ovenproof straight-sided skillet or braiser over medium-high. Swirl in oil. Working in two batches if necessary, add chicken, skin-sides down, and cook, undisturbed, until golden brown and crisp, 6 to 8 minutes. Flip and brown other sides, 4 to 5 minutes more. Transfer to a plate; drain all but 2 tablespoons fat from skillet.
- Reduce heat to medium. Add garlic, capers, anchovies, rosemary, and red-pepper flakes to skillet. Cook, stirring occasionally, until fragrant, about 1 minute. Add tomatoes and broth; bring to a simmer, scraping any browned bits from bottom of skillet. Continue to simmer until thickened slightly, about 10 minutes. Season to taste. Return chicken to skillet, skin-sides up, along with any accumulated juices and olives.
- Transfer skillet to oven and braise, uncovered, until chicken is cooked through and liquid is reduced to a thick gravy, 40 to 45 minutes. Remove and discard rosemary. Serve over mashed potatoes or polenta.
MEDITERRANEAN CHICKEN WITH PLUM TOMATOES AND POLENTA
Creamy Parmesan polenta accents flavorful Mediterranean chicken in this hearty dish. Plum tomatoes, garlic, chickpeas, and olives round out the flavors.
Provided by KrissyHipp30
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 50m
Yield 6
Number Of Ingredients 16
Steps:
- Season chicken with salt and pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken and brown, about 4 minutes. Transfer chicken to a plate.
- Reduce skillet heat to medium-low and add remaining 1 tablespoon oil. Add garlic and cook until soft, about 30 seconds. Add chickpeas and 1 cup water and bring to a boil; reduce heat and cook until reduced by 1/2, about 2 minutes.
- Add tomatoes to the simmering skillet and cook until soft and starting to fall apart, 4 to 5 minutes. Add olives, vinegar, and browned chicken and toss until heated through and chicken is no longer pink in the center and juices run clear, about 5 minutes.
- Meanwhile, bring water, salt, and pepper for polenta to a boil over high heat. Add cornmeal slowly while whisking constantly. Reduce heat to medium and simmer, whisking frequently, until thickened, 10 to 13 minutes. Remove from heat; add Parmesan cheese and butter and stir until smooth.
- Add parsley to chicken mixture and plate with polenta.
Nutrition Facts : Calories 350.3 calories, Carbohydrate 27 g, Cholesterol 72.6 mg, Fat 13.6 g, Fiber 3.5 g, Protein 29 g, SaturatedFat 3.6 g, Sodium 903.2 mg, Sugar 1.4 g
CHICKEN WITH TOMATOES & OLIVES OVER POLENTA
Make and share this Chicken With Tomatoes & Olives over Polenta recipe from Food.com.
Provided by Barb G.
Categories Chicken Thigh & Leg
Time 55m
Yield 4 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 692, Fat 38.2, SaturatedFat 13.5, Cholesterol 173.1, Sodium 1154.2, Carbohydrate 40.8, Fiber 4.5, Sugar 4.2, Protein 41.2
More about "chicken with tomatoes olives over polenta food"
PROVENçAL CHICKEN WITH TOMATO AND OLIVE SAUCE - GOOD …
From goodfood.com.au
Servings 4Total Time 45 minsCategory Main-Course
- Season CHICKEN LEGS with salt and pepper, then coat with flour, shaking off any excess. Warm remaining oil in a large frying pan over a medium heat. Sauté the chicken pieces, about 10 minutes each side, until the skin is evenly coloured. Reduce heat to low, cover and cook for 10 more minutes. Transfer chicken to a plate and keep warm.
- FOR THE SAUCE, keep the frying pan on a low heat and cook onion with a small pinch of salt. When onion begins to colour, pour in the wine. Raise heat to high and deglaze the pan, scraping the bottom with a wooden spoon until the brown bits dissolve and the wine has almost completely reduced.
ONE-DISH BAKED CHICKEN WITH TOMATOES AND OLIVES …
From bonappetit.com
4.9/5 (11)Servings 4
- Place a rack in top third of oven; preheat to 450°. Finely grate 1 garlic clove into a small bowl and toss with Aleppo-style pepper, soy sauce, and 1 Tbsp. oil. Rub all over chicken, then season with salt and black pepper.
- Toss tomatoes, thyme, olives, 3 Tbsp. oil, and remaining 8 garlic cloves in a 3-qt. baking dish; season with salt and black pepper. Arrange chicken on top of tomato mixture and roast until deeply browned and cooked through, 40–50 minutes. When chicken is about 5 minutes from being done, drizzle baguette with oil and season with salt. Place in oven directly on rack next to chicken and toast until golden and crisp, about 5 minutes. Slice each piece in half. Transfer chicken to a cutting board and let rest 10–15 minutes.
- Carve chicken as desired and serve piled atop toast with tomato mixture and pan juices spooned over.
CHICKEN WITH PROSCIUTTO & TOMATOES OVER POLENTA …
From myrecipes.com
4/5 (8)Calories 482 per servingServings 2
- Sprinkle the chicken with sage, 1/8 teaspoon salt, and pepper. Place flour in a shallow dish. Dredge chicken in flour. Heat the oil in a nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side. Add wine; cover, reduce heat, and simmer for 20 minutes or until a meat thermometer registers 180°.
- Place the cornmeal and 1/8 teaspoon salt in a 1-quart casserole. Gradually add water, stirring until blended. Cover. Microwave at high 12 minutes, stirring every 3 minutes. Let stand, covered, 5 minutes.
- Remove chicken from pan. Add tomato to pan; cook 1 minute. Stir in juice and prosciutto. Spoon polenta onto plates, and top with chicken. Serve with the sauce. Garnish with sage sprigs, if desired.
MEDITERRANEAN CHICKEN AND POLENTA - BETTER HOMES & …
From bhg.com
4.5/5 (25)Calories 370 per servingTotal Time 25 mins
- Preheat oven to 375°F. Drain tomatoes, reserving the oil. Season chicken with salt and pepper. In a 10-inch oven-going skillet heat the reserved oil over medium-high heat. Cook chicken in hot oil 3 minutes on each side or until browned; remove skillet from heat. Add tomatoes, olives, wine, and, if desired, bay leaves. Transfer to oven. Bake, uncovered, 10 to 15 minutes or until an instant-read thermometer registers 170°F when inserted into chicken.
- Meanwhile, for polenta, in a large saucepan bring the 3 cups water to boiling. In a medium bowl combine cornmeal, the 1 cup cold water, and the 1 teaspoon salt; gradually stir into boiling water. Cook and stir until thickened and bubbly. Reduce heat; stir occasionally. Remove chicken from oven; discard bay leaves (if using). Serve chicken with polenta and olives.
TOMATO-BRAISED CHICKEN THIGHS WITH OLIVES AND …
From realsimple.com
5/5 (71)Total Time 10 minsServings 4Calories 680 per serving
- Meanwhile, heat the oil in a Dutch oven or large pot over medium-high heat. Season the chicken with ½ teaspoon each salt and pepper. Cook, skin-side down, until golden brown, 8 to 10 minutes. Transfer to a plate (the chicken will not be cooked all the way through); reserve the pot.
- Add the onion, garlic, and thyme to the reserved pot. Cook, stirring, until the onion is tender, 4 to 6 minutes. Add the tomatoes and their juices, olives, and capers. Cook, breaking up the tomatoes with a spoon, until the sauce starts to thicken, 3 to 4 minutes. Add the chicken, skin-side up, and simmer until an instant-read thermometer inserted into the thickest thigh registers 165° F, 12 to 14 minutes. Discard the thyme sprigs.
BAKED CHICKEN WITH TOMATOES, OLIVES AND CAPERS RECIPE ...
From pamelasalzman.com
5/5 (4)Servings 6
CHICKEN AND POLENTA RECIPE | CDKITCHEN.COM
From cdkitchen.com
5/5 (1)Total Time 45 minsServings 4Calories 340 per serving
CHICKEN PUTTANESCA RECIPE | MYRECIPES
From myrecipes.com
5/5 (10)Total Time 30 minsServings 4Calories 417 per serving
- Heat oven to 450° with a rack set 5 in. from the heat source. Heat oil in a large ovenproof frying pan over high heat.
- Sprinkle chicken with salt and pepper. Brown chicken in hot oil on one side, about 4 minutes. Turn chicken over and add chile flakes, garlic, tomatoes, oregano, and olives.
- Transfer pan to oven and cook until chicken is cooked through, about 20 minutes. Lay cheese over chicken and bake just until melted and browned, 2 minutes.
CHICKEN WITH TOMATOES AND OLIVES OVER POLENTA
From goodhousekeeping.com
Cuisine ItalianTotal Time 55 minsServings 1Calories 550 per serving
- Prepare Chicken with Tomatoes and Olives: On waxed paper, combine flour, pepper, and 1/2 teaspoon salt; use to coat chicken legs.
- Transfer legs to plate. To drippings in skillet, add onion and cook 5 minutes or until golden brown, stirring frequently.
JUICY AND AROMATIC CHICKEN RATATOUILLE WITH OLIVES FOR GARNISH
From more.ctv.ca
Servings 4-6Total Time 1 hr 20 minsCategory Dinner
- Continue whisking until polenta is thickened, about five minutes. Turn down the heat to low and continue whisking until the polenta has thickened enough that it doesn't settle back onto the bottom of the pan when you stop stirring.
- Once you reach that stage, cover the polenta pot and continue cooking. Stir vigorously every ten minutes or so, making sure to scrape the sides, bottom and corners of the pan.
TOMATO-BRAISED CHICKEN THIGHS WITH OLIVES & CAPERS OVER ...
From recipezazz.com
Servings 4Calories 530 per serving
- Heat the oil in a Dutch oven or large pot over medium-high heat. Season the chicken with 1/2 teaspoon each salt and pepper. Cook, skin-side down, until golden brown, 8 to 10 minutes.
- Transfer the chicken to a plate (the chicken will not be cooked all the way through); reserve the pot.
- Add the onion, garlic, and thyme to the reserved pot. Cook, stirring, until the onion is tender, 4 to 6 minutes. Add the tomatoes and their juices, olives, and capers. Cook, breaking up the tomatoes with a spoon, until the sauce starts to thicken, 3 to 4 minutes.
- Add the chicken, skin-side up, and simmer until an instant-read thermometer inserted into the thickest thigh registers 165° F, about 12 to 14 minutes.
CHICKEN AND POLENTA RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
3/5 Total Time 1 hr 10 minsServings 10Calories 297 per serving
QUICK CHICKEN SAUTé WITH TOMATOES, BLACK OLIVES & BASIL ...
From finecooking.com
3.7/5 (3)Category Main CourseServings 2Calories 360 per serving
AOL FOOD - RECIPES, COOKING AND ENTERTAINING - AOL.COM
From aol.com
Servings 4Total Time 2 hrs 35 mins
TOMATO CHICKEN CASSEROLE WITH POLENTA - FOOD TO LOVE
From foodtolove.co.nz
Cuisine Modern EuropeanCategory Midweek DinnerServings 2Total Time 1 hr
CHICKEN MARENGO WITH POLENTA | CHICKEN.CA
From chicken.ca
Servings 8Calories 270 per serving
MEDITERRANEAN MEATBALLS WITH ROASTED PEPPERS AND POLENTA ...
From chicken.ca
Servings 4Calories 576 per serving
RECIPE: CHICKEN WITH MUSHROOMS, OLIVES AND POLENTA ...
From recipelink.com
TOMATO-BRAISED CHICKEN THIGHS WITH OLIVES & CAPERS OVER ...
From recipezazz.com
CHICKEN STEW WITH ORANGE, TOMATOES AND OLIVES OVER POLENTA ...
From karinemeals.wordpress.com
CHICKEN THIGHS - RECIPES, STORIES, SHOW CLIPS + MORE ...
From rachaelrayshow.com
COD WITH TOMATOES, OLIVES AND POLENTA - CWEB.COM ...
From cweb.com
CHICKEN IN PUTTANESCA SAUCE OVER CREAMY POLENTA RECIPES
From tfrecipes.com
CHICKEN PROSCIUTTO OVER POLENTA - RECIPES | NOAHSTRENGTH.COM
From noahstrength.com
TOMATO-BRAISED CHICKEN THIGHS WITH OLIVES AND CAPERS OVER ...
From pinterest.co.uk
10 BEST CHICKEN WITH POLENTA RECIPES | YUMMLY
From yummly.com
CHICKEN WITH MUSHROOMS, OLIVES AND POLENTA RECIPE ...
From cooksrecipes.com
ROAST CHICKEN THIGHS WITH OLIVES, TOMATOES, & POTATOES ...
From italianfoodforever.com
PAN-ROASTED CHICKEN WITH PANCETTA, RAISINS, OLIVES AND ...
From rachaelrayshow.com
MEDITERRANEAN POLENTA
From biblicalhealth.tv
QUICK CHICKEN MARENGO SERVED OVER CHEESY LEMON-PEPPER POLENTA
From noblepig.com
SWORDFISH WITH OLIVES, CAPERS & TOMATOES OVER POLENTA ...
From pinterest.com
POLENTA WITH TOMATOES AND OLIVES - BIGOVEN
From bigoven.com
SICILIAN BRAISED CHICKEN WITH SALAMI AND OLIVES – MAMA ...
From mamahowdoyoumake.com
CHICKEN AND TOMATO RECIPES - BBC GOOD FOOD
10 BEST CHICKEN WITH POLENTA RECIPES | YUMMLY
From yummly.com
BRAISED CHICKEN, TOMATO AND OLIVES ON SOFT POLENTA ...
From taste.co.za
CHICKEN WITH TOMATOES OLIVES OVER POLENTA
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love