Chicken With Tomatoes Olives Over Polenta Food

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ROAST CHICKEN BREAST WITH POLENTA AND CHERRY TOMATOES



Roast Chicken Breast with Polenta and Cherry Tomatoes image

Provided by Katie Lee Biegel

Categories     main-dish

Time 40m

Yield 2 servings

Number Of Ingredients 9

Nonstick cooking spray, for the baking dish
One 1-pound tube polenta, sliced 1/2-inch thick
Kosher salt and freshly ground black pepper
5 tablespoons extra-virgin olive oil, plus more for serving
2 boneless, skinless chicken breasts
1 teaspoon Italian seasoning
1/2 cup grated Parmesan, plus more for serving
6 cloves garlic
1 pint cherry tomatoes on the vine

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



Chicken With Tomatoes and Olives image

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

4 boneless skinless chicken breast halves (1 1/4 to 1 1/2 lbs. total)
2 tablespoons olive oil
1 medium onion, sliced
2 garlic cloves, minced
15 ounces can crushed tomatoes
5 3/4 ounces jar of sliced pitted green olives, drained
2 1/4 ounces can sliced pitted black olives, drained
1 1/2-2 tablespoons capers, drained
2 tablespoons finely shredded lemon peel
1 teaspoon dried oregano, crushed
3 tablespoons snipped fresh Italian parsley (flat-leaf)

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



Chicken Cacciatore with Polenta image

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

3 cups water
3/4 cup cornmeal
1/2 cup grated Parmesan cheese
3/4 teaspoon salt
CACCIATORE:
1 pound boneless skinless chicken thighs, cut into 1-inch pieces
1/8 teaspoon salt
1/8 teaspoon pepper
1 tablespoon olive oil
1 large onion, sliced
1 garlic clove, minced
1 can (14-1/2 ounces) fire-roasted crushed tomatoes
1/2 cup pitted Greek olives

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



Chicken with Tomatoes and Olives image

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

2 skinless, boneless chicken breast halves
3 plum tomatoes, seeded and chopped
½ cup black olives, halved
2 tablespoons chopped fresh rosemary
6 cloves garlic, pressed
4 tablespoons olive oil
½ (750 milliliter) bottle dry white wine

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



Poached Chicken with Tomatoes, Olives, and Green Beans image

A wonderful make-ahead summer meal, this dinner is just as delicious served chilled as it is served warm.

Provided by Lillian Chou

Categories     Chicken     Olive     Tomato     Poach     Green Bean     Summer     Thyme     Oregano     Gourmet     Dinner     Healthy     Quick and Healthy

Yield 4 servings

Number Of Ingredients 11

4 skinless boneless chicken breast halves (1 3/4 lb total)
1 tablespoon plus 1/4 teaspoon kosher salt
5 cups water
1 3/4 cups low-sodium chicken broth (14 fl oz)
1 fresh thyme sprig
3/4 lb haricots verts or other thin green beans, trimmed
5 tablespoons extra-virgin olive oil
1 lb tomatoes, cut into 1/4-inch dice (3 cups)
1/2 cup brine-cured green and black olives such as picholine and Kalamata, pitted and chopped
1 tablespoon torn fresh oregano leaves
1/8 teaspoon black pepper

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



Chicken with tomato & olives image

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

20g pack basil
2 tbsp oil
2 garlic cloves , thinly sliced
2 x 400g or 14oz cans cherry tomatoes
1 tsp sugar
handful olives
sliced meat from a whole cooked chicken , plus any juices
crusty bread , to serve

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



Rosemary Chicken with Tomatoes and Olives image

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

6 whole chicken legs (3 to 3 1/2 pounds total), patted dry
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 tablespoon minced garlic (from 2 to 3 cloves)
1 tablespoon capers, drained, or rinsed if salt-packed
1 teaspoon minced anchovies (from 2 to 3 fillets)
3 rosemary sprigs (each 4 inches)
1/4 teaspoon red-pepper flakes
1 can (28 ounces) whole peeled tomatoes in juice, crushed by hand or pulsed a few times in a blender until chunky
1 cup low-sodium chicken broth or water
3/4 cup pitted mixed olives
Mashed potatoes or creamy cooked polenta, for serving (optional)

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



Mediterranean Chicken With Plum Tomatoes and Polenta image

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

1 ½ pounds skinless, boneless chicken breasts, cut into bite-size pieces
salt and ground black pepper to taste
3 tablespoons olive oil, divided
4 cloves garlic, minced
1 (15 ounce) can chickpeas, drained
1 cup water
4 plum tomatoes - cored, seeded, and chopped
2 tablespoons pitted and chopped Kalamata olives
1 teaspoon white wine vinegar
4 cups water
1 ½ teaspoons salt
⅛ teaspoon ground black pepper
¾ cup yellow cornmeal
¼ cup grated Parmesan cheese
1 tablespoon butter
¼ cup chopped fresh parsley

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



Chicken With Tomatoes & Olives over Polenta image

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

2 tablespoons flour
1/4 teaspoon black pepper
3/4 teaspoon salt
4 medium chicken legs, skin & fat removed (about 2 1/4 pounds)
1 tablespoon olive oil
1 small onion, cut in half and thinly sliced
1/2 cup dry white wine
1 (14 1/2 ounce) can diced tomatoes
1/2 cup klalamata olive, pitted and coarsely chopped
4 slices fresh lemons, rind of (3 inch by 1 inch)
6 sprigs fresh thyme, plus additional for garnish
2 1/4 cups milk
1 (14 ounce) can chicken broth (1 3/4 cups)
1 cup yellow cornmeal
2 tablespoons butter, cut up
1/8 teaspoon black pepper

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

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From rachaelrayshow.com


COD WITH TOMATOES, OLIVES AND POLENTA - CWEB.COM ...
Home » Cooking Recipes » Cod with tomatoes, olives and polenta. October 23, 2021 By: CWEB . Recipes Categories: Fish Dishes / Italian & European / Mexican & Latin / A simple and satisfying meal for fish lovers. Ingredients. 500 g cod fillets, fresh or frozen. 3 tbs corn flour. ½ tsp salt. ½ tsp white pepper. ¼ cup olive oil. ¼ cup dry white wine. 4 medium …
From cweb.com


CHICKEN IN PUTTANESCA SAUCE OVER CREAMY POLENTA RECIPES
Add in the olives, capers, tomatoes, black pepper, and parsley; bring sauce to a bubble; add chicken back to the pan, decrease the heat, and simmer for 5 minutes. To the simmering chicken stock and milk, add the polenta; whisk constantly until the cornmeal masses together, 2 minutes. Add in the butter and grated cheese; stir to combine.
From tfrecipes.com


CHICKEN PROSCIUTTO OVER POLENTA - RECIPES | NOAHSTRENGTH.COM
Crecipe.com deliver fine selection of quality Chicken with prosciutto and tomatoes over polenta recipes equipped with ratings, reviews and mixing tips. For softer polenta (the kind you need for this polenta chicken), you will need 250 g/ 8.8 oz/ 1 2/3 cups medium cornmeal and 1120 ml/ 2.4 pints/ 4 2/3 cups water and 1 teaspoon fine sea salt ...
From noahstrength.com


TOMATO-BRAISED CHICKEN THIGHS WITH OLIVES AND CAPERS OVER ...
Feb 22, 2015 - Get the recipe for Tomato-Braised Chicken Thighs With Olives and Capers Over Polenta.
From pinterest.co.uk


10 BEST CHICKEN WITH POLENTA RECIPES | YUMMLY
The Best Chicken With Polenta Recipes on Yummly | Breakfast Polenta Crostini With Ham & Wisconsin Asiago, Eggplant Ragu With Creamy Polenta In Seconds, Slow Cooker Stout Short Ribs With Creamy Parmesan Polenta
From yummly.com


CHICKEN WITH MUSHROOMS, OLIVES AND POLENTA RECIPE ...
Add tomato sauce, olives, sage, salt, pepper and mushrooms; simmer on low heat about 8 minutes. Add water and chicken base, stirring; simmer while preparing Polenta. To serve, spoon chicken mixture over Polenta. Makes 4 servings. Polenta: In large bowl, mix together 2 cups cornmeal and 2 cups cold water; set aside. In large saucepan over medium ...
From cooksrecipes.com


ROAST CHICKEN THIGHS WITH OLIVES, TOMATOES, & POTATOES ...
Scatter the olives and tomatoes around the thighs, then dust the thigh with the oregano, salt, and pepper. Drizzle the remains 2 tablespoons of oil over the casserole dish, and arrange the rosemary sprigs on top. Roast for about 40 minutes, stirring the ingredients once or twice as it cooks. (A thermometer should reach 165 degrees F. when ...
From italianfoodforever.com


PAN-ROASTED CHICKEN WITH PANCETTA, RAISINS, OLIVES AND ...
Add the onions and cook, stirring occasionally, for another minute. Add the garlic, peppers, olives and raisins, cook for another minute, and deglaze with the sherry. Add the butter, stir to incorporate, then remove from the heat and stir in the vinegar and herbs. Season with salt and pepper. Serve the chicken over the polenta with the sauce on ...
From rachaelrayshow.com


MEDITERRANEAN POLENTA
rotisserie chicken gas grill temperature; specialty coffee in korea; microsoft acquires marsden group northport business park. just ameerah slimeatory » themed eyeshadow palettes » mediterranean polenta mediterranean polenta. Posted ...
From biblicalhealth.tv


QUICK CHICKEN MARENGO SERVED OVER CHEESY LEMON-PEPPER POLENTA
Add garlic and thyme; cook 1 minute. Deglaze pan with wine, scraping up bits on bottom of pan, and reduce until evaporated. Add tomatoes, broth and olives; bring to a boil. Reduce heat to a simmer. Return chicken with residual juices and prosciutto to the pan; simmer to thicken stew, 5 minutes.
From noblepig.com


SWORDFISH WITH OLIVES, CAPERS & TOMATOES OVER POLENTA ...
Swordfish with Olives, Capers & Tomatoes over Polenta. 2 ratings · 45 minutes · Gluten free. EatingWell . 658k followers. Mediterranean Chicken. Mediterranean Diet Recipes. Healthy Stuffed Mushrooms. Diabetic Living Magazine. Whole Wheat Spaghetti. Polenta Recipes. Roasted Cherry Tomatoes. Shrimp And Asparagus. Baked Fish. More information....
From pinterest.com


POLENTA WITH TOMATOES AND OLIVES - BIGOVEN
Serve piping hot with the garlicky tomato sauce, and with a bowl of olives or grated Parmesan if you wish. In the Veneto polenta sometimes accompanies small silvery fried fish, or a dish of Fergato alla Veneziana. Quail or other tiny game birds threaded on to skewers and cooked on a spit, or a saute of chicken livers, and grilled sausages, are other good choices but polenta …
From bigoven.com


SICILIAN BRAISED CHICKEN WITH SALAMI AND OLIVES – MAMA ...
Sicilian Braised Chicken with Salami & Olives tickles your taste buds in exactly the right places without being fussy and labor intensive. The sauce has a lot of good things going for it – fennel, onions, tomato paste, wine, herbs – but what brings it all together and makes it unforgettable is the salami and olives. They not only add salt, but a deeper, richer seasoning …
From mamahowdoyoumake.com


CHICKEN AND TOMATO RECIPES - BBC GOOD FOOD

From bbcgoodfood.com


10 BEST CHICKEN WITH POLENTA RECIPES | YUMMLY
The Best Chicken With Polenta Recipes on Yummly | Eggplant Ragu With Creamy Polenta In Seconds, Breakfast Polenta Crostini With Ham & Wisconsin Asiago, Slow Cooker Stout Short Ribs With Creamy Parmesan Polenta
From yummly.com


BRAISED CHICKEN, TOMATO AND OLIVES ON SOFT POLENTA ...
Remove and season. In the same casserole, adding a little more olive oil if necessary, gently soften the onion with a pinch salt. Stir in the garlic, then the tomatoes and oregano. Add the olives, stock, wine and vinegar, and bring to a bubble. Reduce the heat and simmer gently, covered, for about half an hour, or until the chicken is very tender.
From taste.co.za


CHICKEN WITH TOMATOES OLIVES OVER POLENTA
Make and share this Chicken With Tomatoes & Olives over Polenta recipe from Food.com. Recipe From food.com. Provided by Barb G. Time 55m. Yield 4 serving(s) 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 ...
From tfrecipes.com


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