| Level: | Intermediate |
| Total: | 1 hr 50 min |
| Prep: | 20 min |
| Cook: | 1 hr 30 min |
| Yield: | 6 servings |
Ingredients
- 1 cup sun-dried tomatoes from a jar
- 2 garlic cloves, quartered
- 1 cup packed fresh basil leaves
- 1/2 cup freshly grated Parmesan
- Salt
- Freshly ground black pepper
- 1 1/2 tablespoons vegetable oil
- 6 (6-ounce) chicken breasts, with wing bone, skin on
- 2 cups chicken stock
- 2 cups heavy cream
- 1 cup cornmeal
- 2 tablespoons butter
- 1 cup freshly shredded Cheddar
- 3 tablespoons chopped scallions
- Salt
- Freshly ground black pepper
Instructions
- For the chicken with sun-dried tomato pesto crust:
- For the creamy polenta:
- Preheat oven to 375 degrees F.
- For the pesto crust:
- Blend sun-dried tomatoes, garlic cloves and basil leaves in a food processor. Stir in Parmesan and add salt and pepper, to taste. Set aside briefly. Heat oil in a large skillet over medium heat. Season chicken breast with pepper only. (The Parmesan in the pesto will provide salt.) Brown both sides of chicken, beginning with skin side first. Coat chicken with pesto and roast in oven for 25 to 35 minutes, or until fork tender.
- For the polenta:
- Combine chicken stock and cream in a large heavy saucepan. Heat to a gentle boil over medium heat, being careful not to burn. While whisking constantly, gradually add the cornmeal in a thin stream. Once cornmeal is incorporated, keep heat low and continue to whisk until mixture is slightly thickened and creamy. Stir in butter and Cheddar and allow cheese to melt. Season with pepper, (and salt if needed). Spoon polenta onto serving plate, top with chicken breast and garnish with chopped scallions.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 826 |
| Total Fat | 53 g |
| Saturated Fat | 28 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 3 g |
| Sugar | 8 g |
| Protein | 55 g |
| Cholesterol | 273 mg |
| Sodium | 964 mg |
Reviews
Absolutely love this recipe! Its in my normal rotation now because its so easy and amazingly delicious.
I used some pesto that I had made a few days ago, so instead of using the sun-dried tomatoes I put some halved cherry tomatoes on the sheet pan with the chicken to roast. Also, instead of the polenta, I made some orzo pilaf. It was a wonderful Sunday dinner that everyone loved!
Outstanding!!! The combo of the polenta and the sundried tomato pesto was perfect. Looking forward to making again.
Yum! I made it exactly as the recipe calls and it was delicious. The polenta was a huge hit. Next time I will try to make it with boneless breasts because that is what my family prefers.
Delish!!! I must say….this took me 45 minutes from start to finish, I used boneless skinless to cut a little fat. My kids won’t eat slimy skin. Another great one Chef Robert!!!!
My husband loves this recipes and he is very picky. I really love this recipe too!!
The sun-dried tomato pesto makes this delicious; it’s a great compliment to the polenta.
To cut some fat out I substituted 1c of cream for 1 c of milk and the polenta was still very creamy.
I don’t have a blender so I used a mortar & pestle to blend the tomatoes, basil, garlic & parmesan cheese. Took a long time but was well worth the effort.
I also haven’t cooked polenta before. I found it to be a little bland, so I added spring onions to it – to add a crunchiness.
I also used chicken drumsticks which the pesto really didn’t stick to, but the flavour was absolutely devine.
My husband loved it, and that is the main thing right? hehe
I also haven’t cooked polenta before. I found it to be a little bland, so I added spring onions to it – to add a crunchiness.
I also used chicken drumsticks which the pesto really didn’t stick to, but the flavour was absolutely devine.
My husband loved it, and that is the main thing right? hehe
This was great! I used chicken breast and a jar of pre made tomato pesto. I added freshly grated parmesan to the pesto. The polenta was creamy and a great addition to the meal. Will definitely make again.
This is so flavorful and easy to prepare. Pretty on the plate, too. You can’t go wrong with this one.