| Level: | Easy |
| Total: | 40 min |
| Active: | 10 min |
| Yield: | 2 servings |
| Level: | Easy |
| Total: | 40 min |
| Active: | 10 min |
| Yield: | 2 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 1743 |
| Total Fat | 63 g |
| Saturated Fat | 13 g |
| Carbohydrates | 195 g |
| Dietary Fiber | 12 g |
| Sugar | 9 g |
| Protein | 93 g |
| Cholesterol | 224 mg |
| Sodium | 1783 mg |
| Serving Size | 1 of 2 servings |
| Calories | 1743 |
| Total Fat | 63 g |
| Saturated Fat | 13 g |
| Carbohydrates | 195 g |
| Dietary Fiber | 12 g |
| Sugar | 9 g |
| Protein | 93 g |
| Cholesterol | 224 mg |
| Sodium | 1783 mg |
Reviews
Disclaimer: I made a few modifications.
1. Used the whole tube of polenta since I can never have too much polenta.
2. I didn’t have cherry tomatoes on hand so I chopped up one pound of Roma tomatoes.
3. I mixed the Romas with cubed zucchini, red bell pepper, and quartered mushrooms. Drizzled with EVOO, seasoned with salt, black pepper, a sprinkle of crushed red pepper, 1/2 t of Italian seasoning (Penzeys Tuscan Sunset) and crushed 2 of the garlic cloves into the melange.
4. Rubbed the chicken breasts with EVOO, then seasoned with salt and pepper and Tuscan sunset seasoning; then as per the recipe, coated with Parmesan and placed the breasts on the polenta, surrounded them with the tomato, zucchini, mushroom, pepper melange.
The chicken breasts were good sized, so it took 40 minutes to get to 160 degrees,
Final result: a very tasty, one pan meal, easily adapted to whatever veggies are on hand. I was pleasantly surprised that even without sautéing anything before adding to the dish, everything came out great. Super easy to throw together, and delicious.
1. Used the whole tube of polenta since I can never have too much polenta.
2. I didn’t have cherry tomatoes on hand so I chopped up one pound of Roma tomatoes.
3. I mixed the Romas with cubed zucchini, red bell pepper, and quartered mushrooms. Drizzled with EVOO, seasoned with salt, black pepper, a sprinkle of crushed red pepper, 1/2 t of Italian seasoning (Penzeys Tuscan Sunset) and crushed 2 of the garlic cloves into the melange.
4. Rubbed the chicken breasts with EVOO, then seasoned with salt and pepper and Tuscan sunset seasoning; then as per the recipe, coated with Parmesan and placed the breasts on the polenta, surrounded them with the tomato, zucchini, mushroom, pepper melange.
The chicken breasts were good sized, so it took 40 minutes to get to 160 degrees,
Final result: a very tasty, one pan meal, easily adapted to whatever veggies are on hand. I was pleasantly surprised that even without sautéing anything before adding to the dish, everything came out great. Super easy to throw together, and delicious.
We add marinated artichokes hearts to this dish. It’s just perfect and it’s on a weekly rotation at our home. Great and easy dish!
It was great.
This was very easy to put together and had a lot of flavor!! I spooned the liquid from the bottom of the dish over everything.
I made this with a few alterations. I used chicken thighs instead of breasts, added mushrooms and extra garlic. I did not have tomatoes on the vine, so I used cherry tomatoes. It was delicious the first time and the leftovers. My daughter was not a fan of the parmesan cheese and would have preferred if I cooked the polenta differently.
Absolutely delicious! I added white wine and sliced garlic as others suggested. It also froze well.
My family wasn’t as wowed as everyone else. Kind of boring. Made it a second time and added artichoke hearts and sundried tomatoes. Was better. This recipe may hinge on ingredient variation- in other words quality of tomatoes, brand of polenta, etc. I will make a variation of this recipe again with additional tweaks because it certainly is easy to make.
Juicy and wonderful. I didn’t have polenta so I used 1/2 inch slices of sweet potato. It was so creamy and luscious.
Delish. Didn’t change anything. Had with toasted ciabatta.
I made this last night. I used the loose polenta (the first time making or eating polenta); cooked it and put in round mold. I completely forgot the garlic and added fresh spinach. It was really tasty. Now I have to go back and make it the way the directions say…The family of 4 loved it!