Best Chicken And Polenta Puttanesca Melts Recipes

CHICKEN IN PUTTANESCA SAUCE OVER CREAMY POLENTA

Chicken in Puttanesca Sauce over Creamy Polenta image

Make and share this Chicken in Puttanesca Sauce over Creamy Polenta recipe from Food.com.

Provided by ratherbeswimmin

Categories < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

2 cups chicken stock
1 cup whole milk
salt
fresh ground black pepper
5 tablespoons extra virgin olive oil
2 lbs chicken tenders, cut into bite-size pieces
6 garlic cloves, chopped
8 -10 flat anchovy fillets, drained
1 teaspoon crushed red pepper flakes
20 oil-cured black olives, cracked away from pits and coarsely chopped
3 tablespoons capers, drained
1 (28 ounce) can chunky-style crushed tomatoes
1/4 cup fresh flat leaf parsley, chopped
1 cup quick-cooking polenta
2 tablespoons unsalted butter
1/2 cup grated parmigiano-reggiano cheese

Steps:

The polenta: in a saucepan over med-high heat, combine the chicken stock and milk; season with salt and pepper.
Bring up to a simmer, then turn the heat down to low.
While the stock and milk are heating, heat a large skillet over med-high heat; add 2 tablespoons oil.
Season the chicken chunks with salt and pepper; add to the hot skillet and cook until lightly browned, about 3-4 minutes.
Remove chicken from skillet to a plate; cover with foil, set aside.
Return the skillet to the stove burner; add remaining 3 tablespoons oil; add in the garlic, anchovies, and red pepper flakes.
Saute about 3 minutes, until the anchovies melt into the oil and completely dissolve and the garlic becomes tender.
Add in the olives, capers, tomatoes, black pepper, and parsley; bring sauce to a bubble; add chicken back to the pan, decrease the heat, and simmer for 5 minutes.
To the simmering chicken stock and milk, add the polenta; whisk constantly until the cornmeal masses together, 2 minutes.
Add in the butter and grated cheese; stir to combine.
If polenta becomes too thick, you can always add more stock or milk.
Serve polenta in shallow bowls and top with a helping of the chicken and puttanesca sauce.

Nutrition Facts : Calories 784.7, Fat 36.3, SaturatedFat 10.7, Cholesterol 170.6, Sodium 1629.8, Carbohydrate 46.7, Fiber 6.2, Sugar 12.8, Protein 68.3

CHICKEN-AND-POLENTA PUTTANESCA MELTS

Chicken-and-Polenta Puttanesca Melts image

In this quick and easy weeknight dinner, the famously punchy puttanesca sauce is poured over tender slices of precooked polenta and thin chicken cutlets. Topped with creamy mozzarella, the result is a hearty dinner with plenty of zippy sauce to keep every bite interesting.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Time 25m

Number Of Ingredients 10

Ingredients

8 slices (each 1/2 inch thick) precooked polenta, such as San Gennaro (about 12 ounces total)
1 pound chicken cutlets (4 large pieces, each 1/2 inch thick)
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
3/4 cup mixed pitted olives, halved
2 tablespoons capers
1 tablespoon minced garlic (from 2 to 3 cloves)
1 1/2 cups homemade or store-bought marinara sauce
3 ounces low-moisture mozzarella, such as Polly-O
Chopped fresh parsley leaves, for serving (optional)

Steps:

Preheat broiler with rack 6 inches from heating element. Season polenta and chicken with salt and pepper. Heat a large ovenproof skillet (preferably cast iron) over medium-high; swirl in 2 tablespoons oil. Add polenta and cook, flipping once, until golden and crisp on edges, about 4 minutes. Transfer to a plate.
Add chicken to skillet; cook until browned on edges and cooked through, about 2 minutes a side. Transfer to plate. Add 1 tablespoon oil, olives, capers, and garlic to skillet; cook until fragrant, 30 seconds.
Stir marinara into skillet; bring to a boil. Remove from heat; nestle in chicken and polenta, shingling them and spooning some sauce over top. Sprinkle with cheese; broil until bubbly, 4 to 5 minutes. Top with parsley; serve.