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
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
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