Italian Chicken with Creamy Polenta.
You can cook Italian Chicken with Creamy Polenta using 13 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Italian Chicken with Creamy Polenta
- It's 2 of chicken breasts.
- It's 4 tbsp of olive oil.
- Prepare 1 1/2 tsp of dried basil.
- Prepare 1 tsp of dried oregano.
- Prepare 1 tsp of dried parsley.
- You need 1/2 tsp of garlic powder or 1 clove garlic crushed.
- Prepare 160 g of cherry tomatoes.
- Prepare 60 g of pitted green olives (from a jar is fine).
- You need of Salt & pepper.
- It's 80 g of polenta.
- You need 500 ml of hot vegetable stock.
- Prepare 20 g of butter.
- It's 30 g of grated parmesan.
Italian Chicken with Creamy Polenta instructions
- Place the chicken into a zip top plastic bag. Put the oil, herbs & garlic powder/fresh garlic into a jug & mix well. Pour the mixture into the bag with the chicken & seal it up. Tip the bag to make sure the chicken gets well covered. Put the bag in the fridge for 3 hours or overnight if you can. Pre-heat the oven to 180 Fan/Gas 6/200C. Remove the chicken from the fridge & transfer it from the bag into a roasting tin or dish..
- Scatter the tomatoes & olives (if using) around the chicken then drizzle the remaining marinade form the bag over the chicken. Cover the tin with foil & place in the oven for 10 minutes. After 10 minutes remove the foil from the tin & place it back in the oven to cook for a further 20 minutes..
- Make the polenta.Pour the hot stock into a saucepan over a medium heat & bring to a boil. Add the polenta stirring constantly with a whisk. Once the polenta has thickened turn the heat down to low cover & leave to cook for 30 minutes, checking every 10 minutes to stir. Remove from the heat & stir in the butter & cheese & a pinch of pepper..
- Serve with the chicken..