Chicken and Balsamic Vegetables over Parmesan Polenta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 cup - Artichoke Hearts marinated in oil, drained2 cups Heirloom Tomatoes cut into 2 inch pieces2 cups cremini mushrooms,4 tbsp chopped fresh basil1 Cup Dry Polenta 2 cups chicken stock1 tbsp italian seasoning1 tbsp garlic powder2 tbsp balsamic vinegar1 clove garlic, peeled4 boneless, skinless chicken breasts (pounded out to about 1/4 to 1/2 inch)4 tbsp Extra Virgin Olive Oil1 tbsp butter1/2 cup roasted garlicParmesan Cheese, grated, .5 cupSalt & pepper to taste
Make polenta according to package directions, use chicken stock instead of water. Stir the parmesan into the polenta when it is done cooking. Cover and set aside.
Pound chicken breast to 1/4-1/2 in thickness and sprinkle with salt and pepper.
Heat skillet with 3 tbsp olive oil and add 1 clove of garlic to flavor the oil. Remove and disgard the garlic when it starts to brown, you don't want it to burn.
Add chicken in batches and cook 2-3 minutes per side, when cooked remove to another dish and add more to pan until all chicken is cooked and lightly browned
Add tomatoes, salt, pepper, roasted garlic, balsamic vinegar, garlic powder, italian seasoning and artichokes to a bowl and let marinate while the chicken and mushrooms are cooking.
Chop mushrooms and add to pan. Saute until cooked through. Salt and pepper if desired. Pour cooked mushrooms over chicken. Cover.
Now add tomato/artichoke mixture to pan and cook over medium heat for about 5 minutes. Just to warm everything up.
Spoon some Polenta onto each plate, top with chicken, then spoon tomato mixture over the top. Sprinkle each plate with a little fresh chopped basil.
Serving Size: Approximately 8 Servings
Pound chicken breast to 1/4-1/2 in thickness and sprinkle with salt and pepper.
Heat skillet with 3 tbsp olive oil and add 1 clove of garlic to flavor the oil. Remove and disgard the garlic when it starts to brown, you don't want it to burn.
Add chicken in batches and cook 2-3 minutes per side, when cooked remove to another dish and add more to pan until all chicken is cooked and lightly browned
Add tomatoes, salt, pepper, roasted garlic, balsamic vinegar, garlic powder, italian seasoning and artichokes to a bowl and let marinate while the chicken and mushrooms are cooking.
Chop mushrooms and add to pan. Saute until cooked through. Salt and pepper if desired. Pour cooked mushrooms over chicken. Cover.
Now add tomato/artichoke mixture to pan and cook over medium heat for about 5 minutes. Just to warm everything up.
Spoon some Polenta onto each plate, top with chicken, then spoon tomato mixture over the top. Sprinkle each plate with a little fresh chopped basil.
Serving Size: Approximately 8 Servings
Nutritional Info Amount Per Serving
- Calories: 519.5
- Total Fat: 24.5 g
- Cholesterol: 83.2 mg
- Sodium: 518.7 mg
- Total Carbs: 36.7 g
- Dietary Fiber: 4.9 g
- Protein: 39.6 g