Mediterranean Chicken and Polenta

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4.0 by 28 people

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  • Makes: 4 servings
  • Start to Finish: 25 mins
  • Bake: 10 mins to 15 mins 375°F uncovered

Mediterranean Chicken and Polenta

Directions

  1. Preheat oven to 375 degrees 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 degrees F when inserted into chicken.
  2. 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.
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Nutrition Facts (Mediterranean Chicken and Polenta)

  • Per serving:
  • 370 kcal cal.,
  • 8 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 66 mg chol.,
  • 575 mg sodium,
  • 46 g carb.,
  • 3 g fiber,
  • 0 g sugar,
  • 30 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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Reviews (1)

28 Ratings
115 Days Ago
4.0
This was very tasty. I added a little fresh basil because I think I would put basil on everything if I could get away with it. The olives added a great taste. I would recommend adding salt, and seasoning of your choice to the polenta. It was rather bland. I'm definitely going to make this again.

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