Best Mediterranean Chicken With Plum Tomatoes And Polenta Recipes

Mediterranean Chicken image

Provided by Martha Stewart

Time 30m

Number Of Ingredients 7

1 pint grape tomatoes
16 Kalamata olives, pitted and halved
3 tablespoons drained capers, rinsed
3 tablespoons olive oil
4 (about 6 ounces each) boneless chicken breast halves, with skin
Coarse salt
Freshly ground pepper

Steps:

Preheat oven to 475 degrees. Toss tomatoes, olives, capers, and 2 tablespoons oil together in a medium bowl. Set aside.
Rinse chicken, and pat dry. Season both sides with salt and pepper. Heat a large ovenproof skillet over high heat until hot. Add remaining tablespoon oil; heat until hot but not smoking. Place chicken in skillet, skin sides down; cook until deep golden brown, about 4 minutes. Turn chicken over. Add tomato mixture to skillet.
Transfer skillet to oven. Roast until chicken is cooked through and tomatoes have softened, about 18 minutes.

Braised Mediterranean Chicken With Polenta image

Provided by Abiner Smoothie

Time 55m

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
8 chicken thighs
coarse salt
ground pepper
2 garlic cloves, thinly sliced
1 pint cherry tomatoes, halved
1 tablespoon chopped oregano leaves, fresh
1/2 cup dry white wine
3/4 cup low sodium chicken broth
3 small zucchini, quartered and cut into 1/2 inch pieces
2 teaspoons fresh lemon juice
3/4 cup yellow cornmeal
2 tablespoons unsalted butter

Steps:

Use a Dutch oven to heat oil.
Season the chicken with the salt and pepper.
Brown chicken on all sides in batches (about 8 minutes per batch).
Drain the fat, but reserve 1 tablespoon and return the pot to heat.
Cook garlic, tomatoes and oregano about 30 seconds.
Add wine and scrape up the browned bits for 1 minute.
Add broth and chicken to the pot and bring to a boil. Reduce to a simmer, cover and cook for 15 minutes.
Add the zucchini and season again with salt and pepper.
Cover and simmer for an additional 15 minutes before stirring in lemon juice.
Meanwhile, combine 4 1/2 cups of water, 1 1/2 tsp salt and 1/4 tsp pepper in a large saucepan and bring to a boil. Slowly whisk in cornmeal. Reduce heat to medium-low and cook, whisking frequently for 20-25 minutes. Whisk in butter.

Mediterranean Chicken Stew image

Yield serves 4

Number Of Ingredients 10

1 1/2 pounds boneless, skinless chicken breast halves, cut into 3/4-inch chunks
Coarse salt and fresh ground pepper
3 teaspoons olive oil
4 garlic cloves, minced
1 can (15.5 ounces) chickpeas, drained and rinsed
4 plum tomatoes, cored and cut into 1/2-inch pieces (2 cups)
2 tablespoons chopped pitted kalamata olives (about 5)
1 teaspoon white-wine vinegar
1/4 cup chopped fresh parsley
Polenta (recipe page 360), for serving

Steps:

Season the chicken with 1 teaspoon salt and 1/4 teaspoon pepper. In a large nonstick skillet, heat 2 teaspoons of the oil over medium-high heat. Add the chicken, and cook, turning occasionally, until golden, 3 to 4 minutes. Transfer to a plate.
Reduce the heat to medium-low; add the remaining teaspoon oil to the skillet. Add the garlic, and cook, stirring, until fragrant, about 30 seconds. Add the chickpeas and 1 cup water. Bring to a boil; cook until the liquid is reduced by half, about 2 minutes.
Add the tomatoes; cook over medium heat until starting to break down, 3 to 4 minutes. Add the olives, vinegar, and chicken along with any accumulated juices to the pan; toss until warmed through, about 1 minute. Stir in the parsley. Serve over the polenta.
This recipe can also be made with 1 1/2 pounds peeled and deveined shrimp instead of chicken; replace the chick peas with cannellini beans.

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.