Best Chicken With Italian Tomato Olive Salsa W Parmesan Polenta Recipes

Fresh Tomato and Basil Chicken over Super Creamy Polenta image

Yield 4 servings

Number Of Ingredients 13

4 cups chicken stock or broth
2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan)
4 6-ounce boneless, skinless chicken breast halves
Salt and freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
1 large red onion, thinly sliced
5 garlic cloves, chopped
1 cup quick-cooking polenta (found in Italian or specialty foods aisles)
1/2 cup mascarpone cheese
1/4 cup grated Parmigiano-Reggiano (a handful)
1/2 pint yellow grape tomatoes
1/2 pint red grape tomatoes
20 fresh basil leaves, chopped or torn

Steps:

For the super creamy polenta, bring 3 cups of the chicken stock to a boil in a sauce pot. If the chicken stock is at a boil before you are ready to add the polenta, just turn it down to low and let it wait for you.
While the stock is coming to a boil, start the fresh tomato and basil chicken. Heat a large nonstick skillet over medium-high heat with the EVOO. Season the chicken with salt, pepper, and red pepper flakes, add to the hot skillet, and cook for about 3 to 4 minutes, or until the chicken is lightly browned. Scoot the chicken over to the edges of the skillet, then add the onions and garlic, continuing to cook for 3 minutes more. Add the remaining cup of chicken stock and cook until reduced by half, another 3 to 4 minutes.
While the sauce is reducing, whisk the quick-cooking polenta into the boiling chicken stock in the sauce pot until it masses. Stir in the mascarpone cheese and the Parmigiano and season with salt and pepper. You want the polenta to be slightly loose. If it gets too tight, stir in some more stock to loosen it up a little.
To finish the chicken, add the yellow and red grape tomatoes, stir to combine, and continue to cook for about 1 to 2 minutes, or until the tomatoes are heated through and starting to burst. Add the basil and toss with the chicken and tomatoes.
Serve the polenta in shallow bowls and top with the fresh tomato and basil chicken.

Chicken With Tomatoes & Olives over Polenta image

Provided by Barb G.

Time 55m

Yield 4 serving(s)

Number Of Ingredients 16

2 tablespoons flour
1/4 teaspoon black pepper
3/4 teaspoon salt
4 medium chicken legs, skin & fat removed (about 2 1/4 pounds)
1 tablespoon olive oil
1 small onion, cut in half and thinly sliced
1/2 cup dry white wine
1 (14 1/2 ounce) can diced tomatoes
1/2 cup klalamata olive, pitted and coarsely chopped
4 slices fresh lemons, rind of (3 inch by 1 inch)
6 sprigs fresh thyme, plus additional for garnish
2 1/4 cups milk
1 (14 ounce) can chicken broth (1 3/4 cups)
1 cup yellow cornmeal
2 tablespoons butter, cut up
1/8 teaspoon black pepper

Steps:

To prepare chicken, On waxed paper, combine flour, pepper and 1/2 teaspoon salt; Coat chicken legs.
In nonstick 12-inch skillet, heat oil over medium heat until hot.
Add legs and cook 10 to 12 minutes until browned, turning over once.
Transfer to plate.
To drippings in skillet; Add onion and cook 5 minutes or until golden brown, stirring frequently.
Add wine; boil 2 minutes or until reduced by half.
Add tomatoes with the juice, olives, lemon peel, 6 thyme sprigs and remaining salt.
Return legs with any juices to skillet, stirring to coat.
Reduce heat to low; cover and simmer 20 minutes or just until juices run clear when the thickest part of the leg is pierced with a knife.
Meanwhile, prepare Soft Polenta: In a 3-quart saucepan, heat milk and broth to boiling over high heat.
Reduce heat to low; Gradually whisk in cornmeal.
Cook 10 minutes or until mixrure is very thick, stir occasionally.
Remove saucepan from heat; stir in butter and pepper.
Remove lemon peel and thyme sprigs from chicken mixture.
Spoon polenta on to plates; top with a chicken leg and some sauce.
Garnish with remaining thyme sprigs.
Enjoy.

Nutrition Facts : Calories 692, Fat 38.2, SaturatedFat 13.5, Cholesterol 173.1, Sodium 1154.2, Carbohydrate 40.8, Fiber 4.5, Sugar 4.2, Protein 41.2

Roast Chicken Breast with Polenta and Cherry Tomatoes image

Provided by Katie Lee Biegel

Categories main-dish

Time 40m

Yield 2 servings

Number Of Ingredients 9

Nonstick cooking spray, for the baking dish
One 1-pound tube polenta, sliced 1/2-inch thick
Kosher salt and freshly ground black pepper
5 tablespoons extra-virgin olive oil, plus more for serving
2 boneless, skinless chicken breasts
1 teaspoon Italian seasoning
1/2 cup grated Parmesan, plus more for serving
6 cloves garlic
1 pint cherry tomatoes on the vine

Steps:

Preheat the oven to 400 degrees F. Spray a baking dish with nonstick cooking spray.
Place about 5 slices of the polenta in an even layer on the bottom of the baking dish. Sprinkle with salt, pepper and 1 tablespoon olive oil. Place the chicken breasts on top of the polenta slices and sprinkle with salt and pepper. Top each with the Italian seasoning and Parmesan. Arrange the garlic cloves and tomatoes around the chicken. Sprinkle with salt and pepper and drizzle with the remaining 4 tablespoons olive oil.
Bake until the internal temperature registers 165 degrees F on an instant-read thermometer, about 30 minutes. Garnish with Parmesan and olive oil to taste. Serve warm.

Creamy Parmesan Polenta image

Provided by Ina Garten

Categories side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 8

4 cups chicken stock, preferably homemade
2 teaspoons minced garlic (2 cloves)
1 cup yellow cornmeal, preferably stone-ground
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 cup freshly grated Parmesan cheese, plus extra for serving
1/4 cup creme fraiche
2 tablespoons (1/4 stick) unsalted butter

Steps:

Place the chicken stock in a large saucepan. Add the garlic and cook over medium-high heat until the stock comes to a boil. Reduce the heat to medium-low and very slowly whisk in the cornmeal, whisking constantly to make sure there are no lumps. Switch to a wooden spoon, add the salt and pepper, and simmer, stirring almost constantly, for 10 minutes, until thick. Be sure to scrape the bottom of the pan thoroughly while you're stirring. Off the heat, stir in the Parmesan, creme fraiche, and butter. Taste for seasonings and serve hot with extra Parmesan cheese to sprinkle on top.