CHICKEN-AND-POLENTA PUTTANESCA MELTS
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
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.
ROAST CHICKEN BREAST WITH POLENTA AND CHERRY TOMATOES
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.
GRILLED MOROCCAN CHICKEN
The spices in this grilled chicken recipe are reminiscent of ras el hanout, a North African spice blend that usually contains over a dozen spices.
Provided by Jennifer Segal
Categories Dinner
Time 20m
Yield 4
Number Of Ingredients 12
Steps:
- Place chicken breasts between 2 pieces of wax or parchment paper and, using a meat mallet, pound to an even ½-inch thickness. (Skip this step if substituting chicken tenderloins.)
- Mix all ingredients except chicken together in a small bowl or measuring cup. Place pounded chicken breasts inside a 1 gallon zip-lock bag. Add marinade to the bag, press air out and seal shut. Massage marinade into the breasts until evenly coated. Place the bag in a bowl in the refrigerator (to protect against leakage), and let the chicken marinate for 5-6 hours.
- Clean grill and preheat to high. Place chicken breasts on grill, spooning marinade over top. Grill, covered, for 2-3 minutes per side. Do not overcook.
Nutrition Facts : Calories 344, Fat 19g, Carbohydrate 3g, Protein 40g, SaturatedFat 3g, Sugar 1g, Fiber 1g, Sodium 798mg, Cholesterol 118mg
MOROCCAN CHICKEN WITH POLENTA
This aromatic chicken with cinnamon and raisins is reminiscent of traditional North African cuisine.
Provided by Allrecipes Member
Yield 4
Number Of Ingredients 16
Steps:
- Combine the first 6 ingredients in a medium bowl; reserve 1 tablespoon flour mixture. Add chicken to flour mixture in bowl; toss gently to coat.
- Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes, stirring frequently. Stir in broth, raisins, and turmeric; bring to a boil. Reduce heat; simmer 8 minutes or until slightly thick.
- Preheat broiler. Place polenta slices on a baking sheet coated with cooking spray, and sprinkle with reserved 1 tablespoon flour mixture. Broil 8 minutes or until thoroughly heated. Serve chicken mixture over polenta; top with yogurt, and sprinkle with almonds and cilantro.
Nutrition Facts : Calories 333.7 calories, Carbohydrate 34.5 g, Cholesterol 67 mg, Fat 7.4 g, Fiber 3 g, Protein 32.1 g, SaturatedFat 1.1 g, Sodium 577 mg, Sugar 10.4 g
CHICKEN CACCIATORE WITH POLENTA
The microwave makes quick work of homemade polenta, and the rest is done in one skillet. Save a little Parmesan for sprinkling on top before serving. -Yvonne Starlin, Hermitage, Tennessee
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a microwave-safe bowl, whisk water and cornmeal; microwave, covered, on high for 6 minutes. Stir; cook, covered, 5-7 minutes longer or until polenta is thickened, stirring every 2 minutes. Stir in cheese and salt., Meanwhile, sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken; cook and stir until browned. Remove with a slotted spoon., Add onion to the same pan; cook and stir 2-4 minutes or until tender. Add garlic; cook 1 minute longer. Return chicken to pan; stir in tomatoes and olives. Bring to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until chicken is no longer pink. Serve with polenta. Freeze option: Do not prepare polenta until later. Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Prepare polenta as directed. Meanwhile, in a saucepan, reheat chicken, stirring occasionally; add a little water if necessary. Serve with polenta.
Nutrition Facts : Calories 448 calories, Fat 19g fat (5g saturated fat), Cholesterol 84mg cholesterol, Sodium 1214mg sodium, Carbohydrate 38g carbohydrate (7g sugars, Fiber 4g fiber), Protein 28g protein.
MOROCCAN POLENTA
A Simple Yet Inspired Creation of mine to go with almost any Tagine. I Was making a Tagine from a cook book, and they paired it with plain polenta. I thought I might give it a little kick to add some Character to the Dish. Using A Double Boiler eases the making of Polenta
Provided by NH Jon
Categories Grains
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In A small to med Sized Sauce Pan.
- Heat Oil over Med - Med High Heat and Saute Onions for about 5 min (Till Soft).
- Place in a Double Boiler, careful not to add to much water.
- Add Corn Meal and Stock and Stir.
- Let cook in Double Boiler for about 15-20 minutes (Until Polenta is soft and Creamy)
- Salt to Taste.
- Serve Hot.
Nutrition Facts : Calories 154.8, Fat 4.6, SaturatedFat 0.7, Sodium 11.8, Carbohydrate 26.8, Fiber 3, Sugar 1.5, Protein 2.8
POLENTA-CRUSTED CHICKEN WITH CORNBREAD
Soak chicken thighs and drumsticks in buttermilk, then coat in paprika and cayenne batter and fry. Serve with homemade southern-style bread
Provided by Barney Desmazery
Categories Dinner
Time 1h40m
Number Of Ingredients 14
Steps:
- If you have time, soak the chicken in the buttermilk (not regular milk) overnight. To make the cornbread, heat oven to 220C/200C fan/gas 7. Grease 6 holes of a muffin tin, or a special cornbread tin if you have one. Tip the dry ingredients into a bowl and separately beat the eggs with the buttermilk or yogurt. Pour over the dry ingredients and beat together to make a batter. Divide the batter between the holes and bake for 20 mins until puffed up. Remove the tin from the oven and leave to cool.
- Put a rack in a roasting tin in the oven. Tip the polenta, flour and spices into a food bag with a generous pinch of salt and some pepper. Dip the chicken into the buttermilk, add a few pieces to the bag and shake to coat in the flour mixture, then place on a plate. Heat a decent puddle of oil in a large frying pan or wok and fry the chicken in batches until golden and crispy. When all the chicken has been fried, place it on the rack and bake for 30 mins until completely cooked through. Serve with the cornbread and some coleslaw.
Nutrition Facts : Calories 621 calories, Fat 22 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 36 grams protein, Sodium 1.2 milligram of sodium
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