Mediterranean Chicken and Polenta
6 1/2 ounce jar oil-packed dried tomatoes with Italian herbs
small skinless, boneless chicken breast halves (1 to 1-1/4 pounds)
Ground black pepper
cup assorted olives, drained
cup dry white wine or reduced-sodium chicken broth
small bay leaves (optional)
cup cold water
- 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.
- 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.
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