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- 1/2 6 1/2ounce 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
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.
- Servings Per Recipe 4,
- cal. (kcal) 370,
- Fat, total (g) 8,
- chol. (mg) 66,
- sat. fat (g) 1,
- carb. (g) 46,
- Monosaturated fat (g) 5,
- Polyunsaturated fat (g) 1,
- Trans fatty acid (g) 0,
- fiber (g) 3,
- sugar (g) 0,
- pro. (g) 30,
- vit. A (IU) 437,
- vit. C (mg) 25,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 13,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 12,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 575,
- Potassium (mg) 675,
- calcium (mg) 61,
- iron (mg) 4,
- Percent Daily Values are based on a 2,000 calorie diet
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