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Mediterranean Chicken and Polenta
- Makes: 4 servings
- Start to Finish
6 1/2 -
oil-packed dried tomatoes with Italian herbs
skinless, boneless chicken breast halves (1 to 1 1/4 lb.)
assorted olives, drained
dry white wine or reduced-sodium chicken broth
bay leaves (optional)
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.
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. Remove and discard bay leaves Serve chicken with polenta and olives. Makes 4 servings.
(Mediterranean Chicken and Polenta)
Servings Per Recipe 4, chol. (mg) 66, Thiamin (mg) 0, sat. fat (g) 1, Riboflavin (mg) 0, Monounsaturated fat (g) 5, vit. A (IU) 437, Polyunsaturated fat (g) 1, vit. C (mg) 25, Folate (µg) 12, cal. (kcal) 370, Cobalamin (Vit. B12) (µg) 0, pro. (g) 30, Niacin (mg) 13, carb. (g) 46, Fat, total (g) 8, Pyridoxine (Vit. B6) (mg) 1, calcium (mg) 61, fiber (g) 3, sodium (mg) 575, Potassium (mg) 675, iron (mg) 4