Crisp Italian Chicken & Polenta
Golden and crispy chicken breast fillets rest atop a bed of chunky polenta, plump cherry tomatoes, fragrant rosemary, and slivers of garlic. Roasted to perfection, the dish boasts a delightful blend of flavors and textures, making it a comforting and satisfying meal. Serve alongside a fresh green salad for a wholesome and delicious dinner option.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
25M
Prep Time
PT5M
Yield
Serves 2
Nutrition
- Calories: 513 calories
- Fat Content: 20 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 47 grams carbohydrates
- Fiber Content: 7 grams fiber
- Protein Content: 40 grams protein
- Sodium Content: 4.63 milligram of sodium
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