BAKED PESTO PARMESAN CHICKEN RECIPES

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BAKED POLENTA CHIPS RECIPE | JAMIE MAGAZINE POLENTA RECIPES



Baked polenta chips recipe | Jamie magazine polenta recipes image

This is great served alongside a couple of other small plates for people to dip into.

Total Time 50 minutes

Yield 4

Number Of Ingredients 11

400 ml organic vegetable stock
150 g quick-cook polenta plus 2 tablespoons for dusting
40 g Parmesan cheese plus extra to serve
2 teaspoons dried oregano
olive oil
50 g pine nuts
½ a clove of garlic
50 g Parmesan cheese
1 bunch of fresh basil
extra virgin olive oil
2 tablespoons white wine vinegar

Steps:

    1. Bring the stock to the boil and slowly whisk in the polenta, stirring constantly. Add a pinch of sea salt and, after a few minutes, once thickened, finely grate in the Parmesan and stir in the oregano.
    2. Pour into a greased and lined 20cm square tin and pop in the fridge to chill and firm up, about 1 hour.
    3. For the dip, toast the pine nuts in a dry pan, then tip into a food processor. Crush in the garlic and grate in the Parmesan, measure in 60ml of extra virgin olive oil, then add the rest of the ingredients and pulse until combined but still coarse. Season to taste, and scrape into a serving bowl.
    4. Preheat oven to 220ºC/425ºF/gas 7.
    5. Cut the chilled polenta into chips and brush with 2 tablespoons of olive oil. Dust with the extra polenta. Arrange on a greased baking tray in a single layer and bake for 30 minutes, or until crisp and golden.
    6. Serve the hot polenta chips with some extra Parmesan grated on top, and the pesto dip on the side.

Nutrition Facts : Calories 480 calories, FatContent 33.3 g fat, SaturatedFatContent 7.6 g saturated fat, ProteinContent 13.5 g protein, CarbohydrateContent 30.9 g carbohydrate, SugarContent 0.9 g sugar, SodiumContent 0.74 g salt, FiberContent 1.7 g fibre

SHEET-PAN CHICKEN PARMESAN RECIPE: HOW TO MAKE IT



Sheet-Pan Chicken Parmesan Recipe: How to Make It image

Saucy chicken, melty mozzarella and crisp-tender broccoli—all in one pan. What could be better? —Becky Hardin, St. Peters, Missouri

Provided by Taste of Home

Categories     Dinner

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 4 servings.

Number Of Ingredients 12

1 large egg
1/2 cup panko bread crumbs
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
4 boneless skinless chicken breast halves (6 ounces each)
Olive oil-flavored cooking spray
4 cups fresh or frozen broccoli florets (about 10 ounces)
1 cup marinara sauce
1 cup shredded mozzarella cheese
1/4 cup minced fresh basil, optional

Steps:

  • Preheat oven to 400°. Lightly coat a 15x10x1-in. baking pan with cooking spray., In a shallow bowl, whisk egg. In a separate shallow bowl, stir together the next 5 ingredients. Dip chicken breast in egg; allow excess to drip off. Then dip in crumb mixture, patting to help coating adhere. Repeat with remaining chicken. Place chicken breasts in center third of baking pan. Spritz with cooking spray., Bake 10 minutes. Remove from oven. Spread broccoli in a single layer along both sides of sheet pan (if broccoli is frozen, break pieces apart). Return to oven; bake 10 minutes longer. Remove from oven., Preheat broiler. Spread marinara sauce over chicken; top with shredded cheese. Broil chicken and broccoli 3-4 in. from heat until cheese is golden brown and vegetables are tender, 3-5 minutes. If desired, sprinkle with basil.

Nutrition Facts : Calories 504 calories, FatContent 17g fat (7g saturated fat), CholesterolContent 147mg cholesterol, SodiumContent 1151mg sodium, CarbohydrateContent 27g carbohydrate (10g sugars, FiberContent 8g fiber), ProteinContent 52g protein.

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    1. Bring the stock to the boil and slowly whisk in the polenta, stirring constantly. Add a pinch of sea salt and, after a few minutes, once thickened, finely grate in the Parmesan and stir in the oregano.
    2. Pour into a greased and lined 20cm square tin and pop in the fridge to chill and firm up, about 1 hour.
    3. For the dip, toast the pine nuts in a dry pan, then tip into a food processor. Crush in the garlic and grate in the Parmesan, measure in 60ml of extra virgin olive oil, then add the rest of the ingredients and pulse until combined but still coarse. Season to taste, and scrape into a serving bowl.
    4. Preheat oven to 220ºC/425ºF/gas 7.
    5. Cut the chilled polenta into chips and brush with 2 tablespoons of olive oil. Dust with the extra polenta. Arrange on a greased baking tray in a single layer and bake for 30 minutes, or until crisp and golden.
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