Mediterranean Chicken and Polenta

Mediterranean Chicken and Polenta + enlarge image
61Kviews
25 users rated this recipe an average rating of 4.0
Makes:
4 servings
Start to Finish:
25 mins
Bake:
10 mins to 15 mins 375°F uncovered
Rate me!


Mediterranean Chicken and Polenta

Ingredients
1/2
6 1/2 ounce jar oil-packed dried tomatoes with Italian herbs
4
small skinless, boneless chicken breast halves (1 to 1-1/4 pounds)
 
Salt
 
Ground black pepper
1
cup assorted olives, drained
1/2
cup dry white wine or reduced-sodium chicken broth
4
small bay leaves (optional)
3
cups water
1
cup cornmeal
1
cup cold water
1
teaspoon salt

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.

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
Your Comment:
close
close
close
close
close

close

Loading... Please wait...