Spicy plum tart with marsala custard
There's nothing like a homemade fruit pudding with custard, and this easy-to-make tart is one of the best
Crisp Italian chicken & polenta
Serves 2
Easy
Prep:
Cook:
Ready in 30 minutes
Try this delicious chicken, tomato, rosemary and polenta recipe - gluten free and ready in just 30 minutes
Skip to ingredients
- 500g pack ready-to-use polenta
- 25g parmesangrated
- 2 skin-on boneless chicken breast fillets
- 250g pack cherry tomatoes
- leaves from a few sprigs rosemarytorn
- 1 garlic clovesliced
- 2 tbsp olive oil
Nutrition: per serving
- kcal513
- fat20g
- saturates5g
- carbs47g
- sugars0g
- fibre7g
- protein40g
- salt4.63g
Method
step 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.
step 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.
