Rosemary And And Parmesan Crusted Chicken With Polenta Food

PARMESAN-CRUSTED POLENTA

Steps:

• Add 8 cups water, the oil and salt to a large saucepan over medium-high heat and bring to a boil.
• Slowly stream in the polenta while whisking constantly. Reduce the heat to low and cook until the polenta is thickened and smooth, about 3 minutes.
• Meanwhile, place a large, heavy-bottomed pan over medium heat. Drizzle with olive oil and evenly coat the bottom of the pan. Sprinkle 1 cup of the Parmesan evenly over the bottom of the pan and allow to toast until golden brown and nutty, about 2 minutes. Remove from the heat.
• Pour the polenta over the Parmesan crust and smooth the surface. Sprinkle with the remaining 1/2 cup Parmesan. Set at room temperature until firm, 20 to 30 minutes. (At this point, the polenta can be refrigerated up to overnight.)
• When ready to serve, place the pan back over medium heat to warm the cheese. Place a large plate or serving platter over the surface and invert the polenta onto the plate. Serve topped with your favorite sauce.

ROSEMARY PARMESAN CRUSTED CHICKEN

Steps:

• Remove the stem of 2 sprigs of rosemary. Split the other 2 sprigs in half and save for garnish.
• Mix the now loose rosemary with the olive oil, wine, garlic and salt and pepper.
• Season both sides of the chicken with this marinade. Let chicken marinate in the refrigerator for at least 2 hours.
• Preheat oven to 275. Spray or very lightly oil your bakeware.
• Place the marinated chicken in your bakeware, and place in oven for 30 minutes.
• Remove and sprinkle chicken with grated parmesan cheese and place back in the oven for another 13-15 minutes.
• Remove from oven and garnish each chicken with a rosemary sprig. Enjoy!

ROSEMARY POLENTA

Steps:

• Heat the butter and olive oil in a large saucepan. Add the garlic, red pepper flakes, rosemary, salt, and pepper and saute for 1 minute. Add the chicken stock, half-and-half, and milk and bring to a boil. Remove from the heat and slowly sprinkle the cornmeal into the hot milk while stirring constantly with a whisk. Cook over low heat, stirring constantly, for a few minutes, until thickened and bubbly. Off the heat, stir in the Parmesan. Pour into a 9 by 13 by 2-inch pan, smooth the top, and refrigerate until firm and cold.
• Cut the chilled polenta into 12 squares, as you would with brownies. Lift each one out with a spatula and cut diagonally into triangles. Dust each triangle lightly in flour. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large saute pan and cook the triangles in batches over medium heat for 3 to 5 minutes, turning once, until browned on the outside and heated inside. Add more butter and oil, as needed. Serve immediately.

JAMIE'S 15 MINUTE (TAKES ME 25) ROSEMARY CHICKEN

Steps:

• Get everything ready before you even think about starting, all ingredients out and pans etc ready to go.
• * kettle boiled, * blender ready, * medium lidded pan on heat, * griddle pan on heat, * frying pan on heat
• Put the dried mushrooms in the blender with 150ml boiling water, the tomatoes, tomato puree, chilli, basil and crushed garlic and whizz until smooth.
• Pour the tomato sauce into a medium pan and boil for 8 minutes, stirring occasionally.
• Cut the polenta into 8 slices, rub with salt, pepper and 1 tsp oil and place on the griddle pan, slipping them over when charred and placing trimmed green beans on top of the polenta to steam.
• On a large sheet of greaseproof paper, toss the chicken with salt, pepper, rosemary leaves, fennel seeds and finely grated parmesan. Fold the paper over the top, then bash and flatten the chicken to about 1.5cm thick with a tolling pin.
• Put the chicken into the frying pan with 1tbsp oil, turning after 3 or 4 minutes, until golden and cooked through. Toss the bacon and mushrooms into the pan when you turn the chicken.
• Season the sauce to taste and pour onto a nice serving platter and top with the polenta slices and green beans.
• Transfer the chicken, bacon and mushrooms to the board while you quickly wilt the spinach in the frying pan.
• Season the spinach to taste and add to the platter. Slice the chicken and arrange on top of the spinach with the bacon and mushrooms then drizzle everything with balsamic vinegar.

PARMESAN CHICKEN

Steps:

• Preheat oven to 450°F and line a baking sheet with parchment.
• Whisk together mustard, vinegar, salt, and 1/4 teaspoon pepper in a large bowl and add chicken breasts, tossing to coat well.
• Pulse English muffins in a food processor until finely ground. Add cheese, butter, and remaining 1/4 teaspoon pepper and pulse until combined well. Transfer to a shallow soup plate or pie plate.
• Dredge chicken, 1 piece at a time, in crumbs, coating completely and pressing gently to help crumbs adhere, then transfer to baking sheet. Bake in middle of oven until golden brown and cooked through, 15 to 20 minutes.

ROSEMARY & PARMESAN POLENTA CHIPS

Steps:

• Grease a 6cm deep, 19cm square cake tin. Line base and sides with baking paper, extending paper 2 cm from edge of pan on all sides. Place stock, rosemary and garlic in a medium saucepan over high heat. Bring to boil. Reduce heat to low.
• Add polenta in a slow steady stream, stirring constantly. Cook, stirring for 5 minutes or until thickened. Stir in parmesan. Spread polenta into prepared pan. Cover. Refrigerate for 3 hours or until set.
• Preheat oven to 220 degrees Celsius Remove polenta from pan. Cut in half. Cut each half into 2cm wide chips. Place on a greased wire rack over a baking paper lined baking tray. Spray with oil. Bake 15 minutes or until golden and crisp.
• Note: Chips can be frozen, unbaked, for up to one month.
• Cooking time excludes the refrigeration time.

ROSEMARY PARMESAN POLENTA

Steps:

• Heat 1/2 cup butter and 1/4 cup olive oil in a large saucepan.
• Add the garlic, red pepper flakes, rosemary, garlic salt, and pepper. Saute for 1 minute.
• Add the chicken stock, half-and-half and milk. Bring to boil.
• Reduce heat to low and slowly sprinkle in cornmeal, stirring constantly with a whisk.
• Continue cooking over low heat, stirring constantly, for a few minutes, until thickened and bubbly.
• Remove from heat and stir in the Parmesan.
• Serve.
• For leftovers (assuming you ate half the recipe), pour into 8 x 8 glass dish. Smooth the top and refrigerate overnight.
• Cut the chilled polenta into 6 rectangles.
• Lift each out with a spatula. Dust each lightly with cornstarch.
• Heat 1 Tbsp Olive oil and 1 Tbsp butter in a large saute pan and cook the polenta squares over medium heat for 3-5 minutes, turning once until browned on the outside and heated on the inside.
• Add more butter and oil, as needed.
• Serve immediately.