Crisp Italian chicken & polenta

Recipe uploaded by

Jane Hornby

8 ratings

Recipe by Jane Hornby

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1. 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.
2. 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.

Make it with potatoes

Use small chunks of unpeeled potato instead of the polenta.

Per serving

513 kcalories, protein 40g, carbohydrate 47g, fat 20 g, saturated fat 5g, fibre 7g, salt 4.63 g

'I enjoyed the polenta - the first time I had used it - and the dish was simple to prepare. Make sure you buy ready-to-use polenta , as some need pre-cooking.'

Latest comments and suggestions

• tuffit

  02 November 2007

  tuffit rated and commented on this recipe

  

  My Gluten Free family LOVED this recipe. My non-gluten free guests loved it too! Easy midweek meal!

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• bunnymonster

  24 November 2007

  bunnymonster commented on this recipe

  Fantastic! Tastes really indulgent! Looks great with a green salad!

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• Aida

  18 December 2007

  Aida rated this recipe

  

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• polomint

  03 January 2008

  polomint commented on this recipe

  Have made this lots of times - quick, easy, delicious, full of flavour

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• Dannii1981

  15 January 2008

  Dannii1981 rated and commented on this recipe

  

  This recipe is so fantastically simple and until this I had never had polenta before. We have this at least twice a month now

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• DomesticLou

  02 March 2008

  DomesticLou rated and commented on this recipe

  

  Lovely, dead simple & quick & super tasty. I was amazed how the flavours all seemed to mingle together - really good. I'll do it with potatoes next time I think

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• extra_strong_mint

  21 March 2008

  extra_strong_mint rated and commented on this recipe

  

  This was a really delicious and easy meal. Will definitely make this again and again. The only changes I made to the recipe was to increase the cloves of garlic to 4 (sliced lengthways) and I finely chopped the rosemary leaves. Superb.

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• Angfen

  12 April 2008

  Angfen rated and commented on this recipe

  

  Good and healthy recipe but nothing special

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• Weeze

  02 June 2008

  Weeze commented on this recipe

  Made this at the weekend, was really easy and very tasty. First time I had tried polenta and will definitely use it again.

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• Food

  25 July 2008

  Food commented on this recipe

  I just love this dish! Also sometimes when I want to just change it slightly: Stuff the chicken breasts with mascarpone, grana pandano or any other hard italian cheese and mozzarella OR Mascarpone, choice of your favourite blue cheese and mozzarrella. Then just cook as normal. Very quick and delicious I will also throw in some red onions to roast with the poltenta and tomatoes for more flavour

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• Fran

  14 August 2008

  Fran rated and commented on this recipe

  

  This dish is great. I add subsitute thyme for the rosemary, add chorizo, chopped green pepper and some chopped chilli. Spicy but delicious. The chorizo gives the polenta a lovely colour and a bit of extra flavour, as it can be a little bland.

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• astroboy

  14 September 2008

  astroboy rated and commented on this recipe

  

  Made this for a dinner party and it was hugely popular. Never knew polenta could be so tasty! Added one courgette and chopped red onion plus 4 cloves garlic and finely chopped rosemary and thyme (after having read all previous reviews). You could really add anything though - I'm thinking a leek instead of the onion could also be good. Doesn't need any salt added due to the parmesan

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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

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Difficulty and servings

Serves 2

Easily doubled

Preperation and cooking times

Prep 5 mins

Cook 25 mins

Gluten-free

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

Per serving

513 kcalories, protein 40g, carbohydrate 47g, fat 20 g, saturated fat 5g, fibre 7g, salt 4.63 g

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