My friend Heather is always a great source for great family dinners.  This chicken and polenta dish is one of her recipes that she shared with me- and I love passing it along to you! Polenta adds a different twist to chicken and is an easy side!

Pan Roasted Chicken and Polenta Cakes

Lydia Menzies

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Ingredients

  

• 4 chicken breasts, boneless, skinless
• 1 shallot, minced
• 2 cloves garlic
• 8 medium plum tomatoes, sliced
• 1/2 cup shredded fresh basil
• 1/4 cup olive oil
• 1/2 cup white wine
• 1 tsp salt
• 1 1/2 cups sugar snap peas
• 1 lb. tube of polenta
• shredded parmesan cheese to top each chicken breast

Instructions

 

• Preheat oven to 400 degrees (F)
• Slice polenta into 1/2 inch slices
• Using 2 oven-proof skillets, divide the olive oil between the skillets and heat over medium-high heat.
• Season the chicken with salt and pepper and add to one of the skillets.
• Arrange polenta in the other skillet.
• Cook both over med-high heat until brown- about 8 mins.- and then turn and brown other side of polenta. Transfer chicken skillet to oven for 12 mins.
• Remove chicken from oven and add in the shallots. Cook over low heat for 3 mins.
• Add tomatoes and cook for 2 more minutes, stirring.
• Add basil and then season with salt and pepper.
• Serve chicken with the tomato mixture over the polenta cakes.
• Top with parmesan cheese and serve.

I hope you and your family enjoy every bite!

Cheers,

Lydia xo