Chicken With Prosciutto And Tomatoes Over Polenta Recipes

ROAST CHICKEN BREAST WITH POLENTA AND CHERRY TOMATOES

Roast Chicken Breast with Polenta and Cherry Tomatoes image

Provided by Katie Lee Biegel

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.

CHICKEN WITH PROSCIUTTO AND TOMATOES OVER POLENTA

CHICKEN WITH PROSCIUTTO AND TOMATOES OVER POLENTA image

Categories Chicken

Number Of Ingredients 11

Ingredients

4 (6-ounce) chicken thighs, skinned $
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1 tablespoon chopped fresh or 1 teaspoon dried rubbed sage 1/4 teaspoon salt, divided $
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1/4 teaspoon freshly ground black pepper 1/2 cup all-purpose flour 2 teaspoons olive oil 1/2 cup dry white wine $
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2/3 cup yellow cornmeal 2 cups water 1 cup chopped seeded peeled tomato $
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1 teaspoon fresh lemon juice $
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2 very thin slices prosciutto or ham, cut into thin strips (about 1/4 cup) Sage sprigs (optional)

Steps:

Sprinkle the chicken with sage, 1/8 teaspoon salt, and pepper. Place flour in a shallow dish. Dredge chicken in flour. Heat the oil in a nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side. Add wine; cover, reduce heat, and simmer for 20 minutes or until a meat thermometer registers 180°. Place the cornmeal and 1/8 teaspoon salt in a 1-quart casserole. Gradually add water, stirring until blended. Cover. Microwave at high 12 minutes, stirring every 3 minutes. Let stand, covered, 5 minutes. Remove chicken from pan. Add tomato to pan; cook 1 minute. Stir in juice and prosciutto. Spoon polenta onto plates, and top with chicken. Serve with the sauce. Garnish with sage sprigs, if desired.

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