Polenta, chicken and Mushroom Bake
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 238.8
- Total Fat: 11.1 g
- Cholesterol: 312.7 mg
- Sodium: 331.5 mg
- Total Carbs: 1.0 g
- Dietary Fiber: 0.0 g
- Protein: 31.7 g
View full nutritional breakdown of Polenta, chicken and Mushroom Bake calories by ingredient
Number of Servings: 4
Ingredients
-
Melissa's Organic Sundried tomato Polenta sliced (about 5 slices 3/8 inch thick)
Sliced fresh mushrooms
1/2 skinless boneless chicken breast already cooked and chopped into small chunks
1-2 ounces blue or feta cheese
1/2 cup chopped brocolli
1 fresh egg
3/4 cup buttermilk
garlic powder
cayenne
black pepper
salt
Directions
Preheat oven to 350
Cover bottom of baking dish with polenta slices. Cover with sliced mushrooms and chopped broccoli. Place crumbled blue or feta cheese on top of mushrooms and brocolli. Top with chicken. Beat egg in a bowl and combine with buttermilk. Add seasonings to egg buttermilk mixture and mix well. Pour egg mixture over top of chicken
spreading it around evenly. Top with a shredded parmesian cheese.
Bake approx 30-40 minutes. Let stand 10-15 minutes before serving.
Number of Servings: 4
Recipe submitted by SparkPeople user BRAMBO58.
Cover bottom of baking dish with polenta slices. Cover with sliced mushrooms and chopped broccoli. Place crumbled blue or feta cheese on top of mushrooms and brocolli. Top with chicken. Beat egg in a bowl and combine with buttermilk. Add seasonings to egg buttermilk mixture and mix well. Pour egg mixture over top of chicken
spreading it around evenly. Top with a shredded parmesian cheese.
Bake approx 30-40 minutes. Let stand 10-15 minutes before serving.
Number of Servings: 4
Recipe submitted by SparkPeople user BRAMBO58.