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Crisp Italian chicken & polenta

Crisp Italian chicken & polenta

A star rating of 4.3 out of 5.40 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Ready in 30 minutes
  • Easy
  • Serves 2

Try this delicious chicken, tomato, rosemary and polenta recipe - gluten free and ready in just 30 minutes

  • Gluten-free
Nutrition: per serving
NutrientUnit
kcal513
fat20g
saturates5g
carbs47g
sugars0g
fibre7g
protein40g
salt4.63g
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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

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

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Overall rating

A star rating of 4.3 out of 5.40 ratings
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