Best Italian Barbecued Chicken With Polenta Recipes

CRISP ITALIAN CHICKEN & POLENTA

Crisp Italian chicken & polenta image

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

Provided by Jane Hornby

Categories Dinner, Lunch, Main course, Supper

Time 30m

Number Of Ingredients 7

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

Steps:

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.
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.

Nutrition Facts : Calories 513 calories, Fat 20 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 47 grams carbohydrates, Fiber 7 grams fiber, Protein 40 grams protein, Sodium 4.63 milligram of sodium

ROAST CHICKEN BREAST WITH POLENTA AND CHERRY TOMATOES

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

Ingredients

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.

BBQ SPICED CHICKEN, SALSA SALAD AND PUMPKIN-CHIPOTLE POLENTA

BBQ Spiced Chicken, Salsa Salad and Pumpkin-Chipotle Polenta image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 21

Ingredients

1 tablespoon grill seasoning
2 tablespoons chili powder
1/2 tablespoon ground cumin
1 tablespoon coriander
3 tablespoons dark brown sugar
4 boneless skinless chicken breasts
4 tablespoons extra-virgin olive oil, divided
4 plum tomatoes, chopped
1 yellow bell pepper, seeded and chopped
1 red onion, chopped
1/4 fresh pineapple, cut into spears and grilled
2 limes
A handful fresh cilantro leaves, chopped
Salt and freshly ground black pepper
2 cups chicken stock
1 cup milk or half-and-half
1 chipotle in adobo, finely chopped and 2 teaspoons adobo sauce
3/4 cup quick cooking polenta
1 (15-ounce) can pumpkin puree
2 tablespoons butter
2 tablespoons honey

Steps:

Heat grill pan over medium-high heat.
Mix spices and sugar in a large plastic food storage bag. Coat chicken with 1 tablespoon extra-virgin olive oil and add to bag. Coat the chicken evenly in the spices and sugar. Let the chicken hang out a few minutes.
Chop and combine the tomatoes, bell pepper, onions and grilled pineapple spears.
Place chicken on grill and cook 6 to 7 minutes on each side.
Dress the salad with lime and a couple tablespoons extra-virgin olive oil. Season the salad with cilantro, salt and pepper.
Heat the stock and milk or half-and-half in a sauce pot with chipotle and adobo sauce. Whisk in the polenta and thicken 2-3 minutes, stir in pumpkin to warm through. Stir in butter and honey and season with salt and pepper.
Serve polenta with chicken and salsa salad.

BARBECUED CHICKEN POLENTA

Barbecued Chicken Polenta image

Make and share this Barbecued Chicken Polenta recipe from Food.com.

Provided by Millereg

Categories Chicken Breast

Time 3h5m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

1 lb boneless skinless chicken breast
1 bunch fresh cilantro, thoroughly washed,patted dry,and stems removed
3 cloves garlic
1 (6 ounce) jar quartered artichoke hearts, drained
8 fluid ounces garlic oil or 8 fluid ounces olive oil (preferable)
1 1/2 cups freshly grated parmesan cheese, divided
salt
16 fluid ounces water
16 fluid ounces milk
1 cup polenta
1/3 cup unsalted butter
fresh ground black pepper, to taste
1 tablespoon balsamic vinegar
1 tablespoon olive oil, mixed with
1 dash basil
4 teaspoons freshly grated parmesan cheese
1 tablespoon snipped fresh chives

Steps:

In a food processor fitted with a sharp metal blade, purée the cilantro, garlic, artichoke hearts, salt and 1 cup of the grated Parmesan cheese until smooth.
With the motor running, add the garlic oil in a slow, steady stream.
Pour this mixture into a medium bowl; prick the chicken all over with a fork and then marinate the chicken in the mixture for at least 2 hours.
In a heavy saucepan, mix together the water, milk and polenta; cook over low heat, stirring constantly, for about 30 minutes or until it is thick, and then stir in the butter and ½ cup of the Parmesan and season to taste with salt and pepper; keep warm.
Grill the chicken over medium coals, basting with the remaining marinade, until cooked; cut into bite-size pieces and keep warm.
Divide the polenta evenly among 4 large warmed dishes.
Place the chicken on top and sprinkle with balsamic vinegar and basil-flavoured oil.
Sprinkle more grated Parmesan and snipped chives on top.