Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a special dish, italian chicken with creamy polenta. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Italian Chicken with Creamy Polenta is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It is easy, it’s fast, it tastes yummy. Italian Chicken with Creamy Polenta is something that I’ve loved my whole life. They are nice and they look fantastic.
Classically Italian and wholly comforting, this rustic chicken, tomato and vegetables braise feels special enough to serve at a dinner party without being fussy or complicated. Even the creamy polenta is easy—promise. With creamy polenta and a dusting of Parmesan cheese, this dish is everything we love about great Italian food: simple, comforting and richly flavorful.
To get started with this recipe, we have to prepare a few components. You can cook italian chicken with creamy polenta using 13 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Italian Chicken with Creamy Polenta:
- Take 2 chicken breasts
- Get 4 tbsp olive oil
- Get 1 1/2 tsp dried basil
- Make ready 1 tsp dried oregano
- Make ready 1 tsp dried parsley
- Make ready 1/2 tsp garlic powder or 1 clove garlic crushed
- Make ready 160 g cherry tomatoes
- Get 60 g pitted green olives (from a jar is fine)
- Make ready Salt & pepper
- Take 80 g polenta
- Make ready 500 ml hot vegetable stock
- Take 20 g butter
- Take 30 g grated parmesan
Italian salad dressing mix is like a secret weapon for adding flavor to this creamy chicken dish. Served over rice or pasta, this Italian dressing chicken is rich, delicious and special enough for company. —Maura McGee, Tallahassee, Florida. A simple recipe that tastes more like fine cuisine! I found this easy to prepare polenta in Trader Joe's.
Instructions to make Italian Chicken with Creamy Polenta:
- Place the chicken into a zip top plastic bag. - Put the oil, herbs & garlic powder/fresh garlic into a jug & mix well. - Pour the mixture into the bag with the chicken & seal it up. Tip the bag to make sure the chicken gets well covered. - Put the bag in the fridge for 3 hours or overnight if you can. - Pre-heat the oven to 180 Fan/Gas 6/200C. - Remove the chicken from the fridge & transfer it from the bag into a roasting tin or dish.
- Scatter the tomatoes & olives (if using) around the chicken then drizzle the remaining marinade form the bag over the chicken. Cover the tin with foil & place in the oven for 10 minutes. - After 10 minutes remove the foil from the tin & place it back in the oven to cook for a further 20 minutes.
- Make the polenta.Pour the hot stock into a saucepan over a medium heat & bring to a boil. - Add the polenta stirring constantly with a whisk. - Once the polenta has thickened turn the heat down to low cover & leave to cook for 30 minutes, checking every 10 minutes to stir. - Remove from the heat & stir in the butter & cheese & a pinch of pepper.
- Serve with the chicken.
Oh, how much I love Trader Joe's…I only wish that they were closer. It is a little drive to get there for. The ultimate comfort food, hearty chicken cacciatore with creamy polenta. A high protein recipe that's ready in less Bring to the boil, then reduce heat to low and pour in polenta in a steady stream, stirring constantly. Italian chicken toasties with roast vege salad.
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