Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
  • 1 Rating
Source: Midwest Living

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Recipe Summary test

total:
25 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

370 calories; fat 8g; cholesterol 66mg; saturated fat 1g; carbohydrates 46g; mono fat 5g; poly fat 1g; insoluble fiber 3g; protein 30g; vitamin a 437.3IU; vitamin c 24.8mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 13.4mg; vitamin b6 0.7mg; folate 12.1mcg; vitamin b12 0.4mcg; sodium 575mg; potassium 675mg; calcium 60.6mg; iron 3.6mg.
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