Polenta Crusted Chicken With Cornbread Recipes

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POLENTA-CRUSTED CHICKEN WITH BALSAMIC CAPER PAN SAUCE



Polenta-Crusted Chicken with Balsamic Caper Pan Sauce image

Provided by Melissa Roberts

Categories     Chicken     Quick & Easy     Dinner     Vinegar     Pan-Fry     Escarole     Capers     Gourmet     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 13

2 large eggs
1/2 cup polenta (preferably quick-cooking)
1/2 cup all-purpose flour
1 1/2 pounds skinless boneless chicken breasts, pounded to 1/4 inch thick between sheets of plastic wrap
1/2 cup vegetable oil
1/3 cup plus 2 tablespoons olive oil, divided
2 tablespoons tomato paste
1/2 cup balsamic vinegar
1/4 cup water
3 tablespoon capers, rinsed
1 teaspoon sugar
1 tablespoon unsalted butter
1 pound escarole, torn into bite-size pieces

Steps:

  • Lightly beat eggs with 1/2 teaspoon each of salt and pepper in a shallow bowl. Whisk together polenta, flour, and 1/2 teaspoon each of salt and pepper in another shallow bowl.
  • Dip chicken in egg, letting excess drip off, then dredge in polenta mixture.
  • Heat vegetable oil and 1/3 cup olive oil in a 12-inch nonstick skillet over medium heat until oil shimmers. Cook chicken in batches, turning once, until golden and just cooked through, 5 to 6 minutes per batch. Transfer to a platter and keep warm, loosely covered.
  • Pour off oil and wipe skillet, then heat remaining 2 tablespoon olive oil over medium heat until it shimmers. Add tomato paste and cook, stirring, 1 minute. Stir in vinegar, water, capers, sugar, and 1/2 teaspoon salt and briskly simmer until slightly thickened, about 2 minutes. Remove from heat and swirl in butter.
  • Toss escarole with about half of sauce and pile on top of chicken. Serve remaining sauce on the side.

CORNBREAD CRUSTED CHICKEN



Cornbread Crusted Chicken image

From Betty's Soul Food Collection... Mmm! No-muss, no-fuss, delicious chicken that's "fried" in your oven.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h50m

Yield 4

Number Of Ingredients 10

2 cups buttermilk
2 packages (1 oz each) ranch dressing mix
1 cut-up whole chicken (3 to 3 1/2 lb)
Cooking spray
1 pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
1 teaspoon paprika
1 teaspoon pepper
1/2 teaspoon seasoned salt
1/8 teaspoon ground red pepper (cayenne)
Fresh parsley sprigs for garnish, if desired

Steps:

  • In large resealable food-storage plastic bag, mix buttermilk, dressing mix and chicken. Seal bag; turn bag several times to coat chicken. Refrigerate at least 1 hour or overnight.
  • Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. In shallow dish, mix breading ingredients. Remove chicken pieces one at a time from buttermilk mixture. Dip chicken in breading, turning to coat completely; shake off excess. Place chicken, bone side down, in pan. Lightly spray top of chicken with cooking spray.
  • Bake 35 to 40 minutes or until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks). Garnish with parsley sprigs.

Nutrition Facts : Calories 610, Carbohydrate 51 g, Cholesterol 135 mg, Fat 1, Fiber 0 g, Protein 49 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1770 mg, Sugar 18 g, TransFat 1/2 g

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