POLENTA CHICKEN RECIPE RECIPES

CHICKEN WITH POLENTA RECIPE | MYRECIPES

Chicken with Polenta Recipe | MyRecipes image

This hearty dish features a creamy homemade polenta topped with grilled chicken strips and a flavorful wine sauce. To prepare this recipe ahead of time, grill the chicken, cut into strips, and chill. Make the polenta just before serving, and reheat the chicken in the microwave.

Provided by MyRecipes

Yield 10 servings

Number Of Ingredients 15

Ingredients

5 cups chicken broth, divided
1?? cups yellow cornmeal*
¾ cup half-and-half
1 cup grated Parmesan cheese
8 to 10 skinned and boned chicken breast halves
1 teaspoon salt, divided
¼ teaspoon ground black pepper
2 red bell peppers, diced
1 large Vidalia onion, diced
1 tablespoon olive oil
3 cups fresh corn kernels (about 4 ears)
¾ cup dry white wine
½ cup orange juice
? to 1/4 teaspoon ground red pepper
Garnish: chopped fresh chives

Steps:

Bring 4 1/2 cups chicken broth to a boil in a 3-quart saucepan over medium heat. Gradually whisk in cornmeal. Reduce heat to low, and simmer, stirring often, 30 minutes. Remove from heat; stir in half-and-half and cheese.
Sprinkle chicken with 1/2 teaspoon salt and black pepper.
Grill chicken over medium-high heat (350° to 400°) 7 minutes on each side or until done. Cool to touch, and cut into thin strips; set aside.
Sauté bell pepper and onion in hot oil in a large nonstick skillet over medium heat 7 minutes or until tender. Add corn; sauté 4 minutes. Stir in wine; simmer 5 minutes. Stir in juice, remaining 1/2 cup broth, remaining 1/2 teaspoon salt, and ground red pepper; simmer 10 minutes or until slightly thickened. Serve over polenta and chicken strips.
*1 cup regular grits may be substituted for cornmeal. Bring 4 cups chicken broth to a boil, and stir in grits. Cover, reduce heat, and simmer 5 minutes. Remove from heat; stir in half-and-half and cheese.

CRISP ITALIAN CHICKEN & POLENTA RECIPE | BBC GOOD FOOD

Crisp Italian chicken & polenta recipe | BBC Good Food image

Try this delicious chicken, tomato, rosemary and polenta recipe - gluten free and ready in just 30 minutes

Provided by Jane Hornby

Categories Dinner, Lunch, Main course, Supper

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 2

Number Of Ingredients 7

Ingredients

500g pack ready-to-use polenta
25g parmesan , grated
2 skin-on boneless chicken breast fillets
250g pack cherry tomatoes
leaves from a few sprigs rosemary , torn
1 garlic clove , sliced
2 tbsp olive oil

Steps:

Heat oven to 220C/fan 200C/gas 7. Using your fingers, roughly break up the polenta into small chunks and scatter in the bottom of a small roasting tin. Tip in the parmesan and mix. Sit the chicken breasts, cherry tomatoes, rosemary and garlic on top of the polenta, drizzle with olive oil, then season to taste.
Roast for 25 mins until the chicken skin is crisp and golden, and the polenta and cheese are turning crusty around the edges. Serve with a green salad.

Nutrition Facts : Calories 513 calories, FatContent 20 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 47 grams carbohydrates, FiberContent 7 grams fiber, ProteinContent 40 grams protein, SodiumContent 4.63 milligram of sodium

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The microwave makes quick work of homemade polenta, and the rest is done in one skillet. Save a little Parmesan for sprinkling on top before serving. —Yvonne Starlin, Hermitage, Tennessee
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Calories 448 calories per serving

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This is fast & fabulous! Created for RSC Lucky 13. If you can do portion control, this is 4-6 servings BUT it is so good that my family of 4 devoured the whole thing & wanted more. An example of a good recipe for firm polenta is recipe#245560. Enjoy!
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