Mediterranean Chicken and Polenta
Infuse your chicken with plenty of Mediterranean flavor via dried tomatoes, bay leaves, and olives. Serve it over a homemade cornmeal polenta.
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Mediterranean Chicken and Polenta
Directions
- 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 ,
- 8 g fat
- (1 g sat. fat ,
- 1 g polyunsaturated fat ,
- 5 g monounsaturated fat ),
- 66 mg chol. ,
- 575 mg sodium ,
- 46 g carb. ,
- 3 g fiber ,
- 0 g sugar ,
- 30 g pro.
How To Video
Reviews (1)
crazycatlady235
596 Days Ago
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.