Advertisement

Ingredients

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.

RECIPE TIPS
MAKE IT WITH POTATOES

Use small chunks of unpeeled potato instead of the polenta.

Recipe from Good Food magazine, October 2005

Goes well with

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.3 out of 5.41 ratings
Advertisement
Advertisement
Advertisement