Thursday, June 17, 2010

Mediterranean Chicken and Polenta

{From Better Homes & Gardens, March 2010}

We tried this one last night but without the sun-dried tomatoes - I just used diced tomatoes and olive oil - and it was still surprisingly good!

• ½ of a 6.5-oz. jar oil-packed dried tomatoes with Italian herbs
• 4 small skinless, boneless chicken breast halves (1 to 1 1/4 lb.)
• 1 cup assorted olives, drained
• ½ cup dry white wine or reduced-sodium chicken broth
• 4 small bay leaves (optional)
• 1 cup cornmeal

1. Heat oven to 375 degrees F. Drain tomatoes, reserving the oil. Season chicken with salt and black pepper. In 10-inch oven-going skillet heat all the reserved oil over medium-high. Cook chicken in hot oil 3 minutes each side or until browned; remove skillet from heat. Add tomatoes, olives, wine, and bay leaves. Transfer to oven. Bake, uncovered, 10 to 15 minutes or until an instant-read thermometer registers 170 degrees F when inserted in chicken.
2. Meanwhile, for polenta, in large saucepan bring 3 cups water to boiling. In a bowl combine cornmeal, 1 cup cold water, and 1 tsp. salt; gradually stir into boiling water. Cook and stir until thick and bubbly. Reduce heat; stir occasionally. (I also added about 2 Tbsp. herb butter and some Parmesan cheese.)
3. Remove skillet from oven and discard bay leaves. Serve chicken with polenta and olives. Makes 4 servings.

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