Chicken and Balsamic Vegetables over Parmesan Polenta
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Chicken and Balsamic Vegetables over Parmesan Polenta calories by ingredient
Introduction
Chicken, Heirloom Tomatoes, Artichokes, and Cremini Mushrooms served over creamy Parmesan Polenta Chicken, Heirloom Tomatoes, Artichokes, and Cremini Mushrooms served over creamy Parmesan PolentaNumber of Servings: 4
Ingredients
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1 cup - Artichoke Hearts marinated in oil, drained
2 cups Heirloom Tomatoes cut into 2 inch pieces
2 cups cremini mushrooms,
4 tbsp chopped fresh basil
1 Cup Dry Polenta
2 cups chicken stock
1 tbsp italian seasoning
1 tbsp garlic powder
2 tbsp balsamic vinegar
1 clove garlic, peeled
4 boneless, skinless chicken breasts (pounded out to about 1/4 to 1/2 inch)
4 tbsp Extra Virgin Olive Oil
1 tbsp butter
1/2 cup roasted garlic
Parmesan Cheese, grated, .5 cup
Salt & pepper to taste
Tips
* Try roasting your own garlic... I buy the already peeled garlic from the grocery store, drizzle it with olive oil and sprinkle with salt and pepper. Bake at 350 for 30-35 minutes or until golden brown. Put whatever is left over in an airtight container and use for another recipe (I always make extra... It's delish!).
** If you butterfly the chicken breasts before pounding it makes pounding them out much easier and faster.
Directions
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
