• 26 Ratings

Infuse your chicken with plenty of Mediterranean flavor via dried tomatoes, bay leaves, and olives. Serve it over a homemade cornmeal polenta.

Source: Better Homes and Gardens


Recipe Summary

25 mins
10 mins to 15 mins at 375° uncovered


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375°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°F when inserted into chicken.

Instructions Checklist
  • 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

370 calories; total fat 8g; saturated fat 1g; polyunsaturated fat 1g; monounsaturated fat 5g; cholesterol 66mg; sodium 575mg; potassium 675mg; carbohydrates 46g; fiber 3g; sugar 0g; protein 30g; trans fatty acid 0g; vitamin a 437IU; vitamin c 25mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 13mg; vitamin b6 1mg; folate 12mcg; vitamin b12 0mcg; calcium 61mg; iron 4mg.


26 Ratings
  • 5 star values: 15
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
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.