Delicious Chicken Over Fried Polenta Food

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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.

DELICIOUS CHICKEN OVER FRIED POLENTA



Delicious Chicken over Fried Polenta image

This is fast & fabulous! Created for RSC Lucky 13. If you can do portion control, this is 4-6 servings BUT it is so good that my family of 4 devoured the whole thing & wanted more. An example of a good recipe for firm polenta is recipe#245560. Enjoy!

Provided by Elmotoo

Categories     < 60 Mins

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 11

6 boneless chicken breasts, cubed
1/4 cup soy sauce
1/4 cup honey
1/2 tablespoon ground cinnamon
1 teaspoon dried ancho chile powder
2 tablespoons canola oil
4 cups onions, peeled halved, & sliced thinly, approx. 2 large
1 teaspoon salt
1 teaspoon ground black pepper
1/4 cup canola oil
4 cups firm prepared polenta (or 2 packages of polenta from the store.)

Steps:

  • Cool prepared polenta in a 9x13-inch baking dish & cut into 8 2-inch squares. Or slice store bought polenta into 1/2" slices.
  • Combine cubed chicken, soy sauce, honey, cinnamon & ancho chili powder. Let marinate while you work on other steps.
  • In heavy skillet, heat 2TB oil. Cook onions over medium low heat until dark brown. Season with salt & pepper.
  • In another large pan, heat 1/4c oil over medium high heat until hot. Add as many polenta squares/slices as will fit comfortably. Cover to avoid splatter & let cook, checking after 5 minutes, until well browned & crispy. Turn over & repeat. Continue until all polenta is fried. Add more oil if necessary.
  • When the onions are caramelized, add the marinating chicken along with the marinade. Cook on high heat until chicken is thoroughly cooked. Taste for seasoning; add salt & pepper if necessary.
  • Serve chicken over fried polenta.

CHICKEN AND VEGETABLE SAUTé OVER HERBED POLENTA TRIANGLES



Chicken and Vegetable Sauté Over Herbed Polenta Triangles image

Categories     Chicken     Vegetable     Sauté     Vinegar     Basil     Squash     Healthy     Bon Appétit

Yield Serves 4

Number Of Ingredients 14

2 1/2 cups canned low-salt chicken broth
1 1/2 teaspoons fennel seeds, crushed
1/2 teaspoon dried crushed red pepper
5 tablespoons olive oil
1 cup sliced onion
1 large red bell pepper, cut into strips
6 small yellow crookneck squash, cut into 1/4-inch-thick slices (about 5 cups)
4 tablespoons all purpose flour
1 pound skinless boneless chicken breast halves, cut crosswise into 1/3-inch-wide strips
1/2 cup thinly sliced fresh basil
6 tablespoons balsamic vinegar
1 teaspoon (packed) brown sugar
2 tablespoons (1/4 stick) butter
Herbed Polenta Triangles

Steps:

  • Boil broth in small saucepan until reduced to 1 cup, about 12 minutes. Remove from heat. Combine fennel seeds and crushed red pepper in small bowl. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add onion and bell pepper and sauté until golden and almost tender, about 4 minutes. Add squash and sauté until barely tender, about 2 minutes. Stir in half of fennel seed mixture. Season with salt and pepper. Transfer to large bowl.
  • Place 3 tablespoons flour in medium bowl. Add chicken and toss to coat with flour; shake off excess. Heat 3 tablespoons oil in same skillet over medium-high heat. Add chicken; stir just until cooked through, about 3 minutes. Stir in remaining fennel seed mixture. Return vegetables to skillet. (Can be made 4 hours ahead. Cover and chill.) Toss chicken and vegetables over medium-high heat until heated through. Season with salt and pepper. Mix in 1/4 cup basil.
  • Mix vinegar and brown sugar in small skillet. Mix butter with remaining 1 tablespoon flour in small bowl. Bring vinegar mixture to boil. Add reduced broth and bring to boil. Whisk in butter mixture. Boil until sauce thickens slightly, whisking constantly, about 1 minute. Season sauce with salt and pepper.
  • Arrange 2 polenta triangles on each of 4 plates. Spoon chicken mixture over polenta. Drizzle each with sauce. Garnish with remaining 1/4 cup basil and serve.

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