Herb Roasted Chicken Polenta Recipes

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ROAST CHICKEN BREAST WITH POLENTA AND CHERRY TOMATOES



Roast Chicken Breast with Polenta and Cherry Tomatoes image

Provided by Katie Lee Biegel

Categories     main-dish

Time 40m

Yield 2 servings

Number Of Ingredients 9

Nonstick cooking spray, for the baking dish
One 1-pound tube polenta, sliced 1/2-inch thick
Kosher salt and freshly ground black pepper
5 tablespoons extra-virgin olive oil, plus more for serving
2 boneless, skinless chicken breasts
1 teaspoon Italian seasoning
1/2 cup grated Parmesan, plus more for serving
6 cloves garlic
1 pint cherry tomatoes on the vine

Steps:

  • Preheat the oven to 400 degrees F. Spray a baking dish with nonstick cooking spray.
  • Place about 5 slices of the polenta in an even layer on the bottom of the baking dish. Sprinkle with salt, pepper and 1 tablespoon olive oil. Place the chicken breasts on top of the polenta slices and sprinkle with salt and pepper. Top each with the Italian seasoning and Parmesan. Arrange the garlic cloves and tomatoes around the chicken. Sprinkle with salt and pepper and drizzle with the remaining 4 tablespoons olive oil.
  • Bake until the internal temperature registers 165 degrees F on an instant-read thermometer, about 30 minutes. Garnish with Parmesan and olive oil to taste. Serve warm.

ROASTED CHICKEN WITH POLENTA AND KALE CHIPS



Roasted Chicken with Polenta and Kale Chips image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

1 tablespoon extra-virgin olive oil, plus more for brushing
8 skin-on, bone-in chicken thighs (about 2 1/2 pounds)
6 cloves garlic, chopped
2 tablespoons chopped fresh sage
Kosher salt and freshly ground pepper
1 bunch kale, cut into large pieces (about 10 cups)
1 cup quick-cooking polenta
1/4 cup grated Parmesan cheese
2 tablespoons unsalted butter

Steps:

  • Preheat the oven to 475˚ F. Lightly brush two rimmed baking sheets with olive oil. Toss the chicken with the garlic and sage on one baking sheet; season with 1/4 teaspoon salt and a few grinds of pepper. Toss the kale with the olive oil and 1/2 teaspoon salt on the other baking sheet. Roast the chicken skin-side up until cooked through and the skin is browned and crisp, about 30 minutes. Meanwhile, roast the kale, tossing halfway through, until browned and crisp around the edges, 15 to 17 minutes.
  • Meanwhile, bring 5 cups water to a boil in a medium saucepan; add 1 teaspoon salt. Gradually whisk in the polenta. Reduce the heat to medium low and cook, whisking, until the polenta thickens, 6 to 8 minutes. Whisk in the Parmesan and butter. Serve the chicken with the kale and polenta.

Nutrition Facts : Calories 850, Fat 54 grams, SaturatedFat 16 grams, Cholesterol 256 milligrams, Sodium 1149 milligrams, Carbohydrate 44 grams, Fiber 6 grams, Protein 48 grams, Sugar 1 grams

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