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Monday, February 22, 2010

Mediterranean chicken and polenta BHG

This was so delicious--really fantastic. A comfort food for hard times. Serve with a good dry wine and what can I say--wonderful. This is also great because it only takes 20 minutes. It would be good without the chicken as a vegan polenta too---using everything but the chicken. Easy way to cook polenta see the second step below!


1/2 of a 6.5-oz jar oil-packed dried tomatoes with italian herbs
4 small skinless, boneless chicken breast halves (1 to 1 1/4 lb.)
1 cup assorted olives, drained
1/2 cup dry white wine or reduced sodium chicken broth
4 small bay leaves
1 cup cornmeal

1. Heat oven to 375. Drain tomatoes , reserving the oil. Season chicken with salt and pepper. In ten inch oven going skillet heat the reserved oil over med-high heat. Cook chicken in hot oil 3 minutes each side or until browned; remove skillet from heat. Add tomatoes, olives, wine, bay leaves. Transfer t oven. Bake , uncovered 10-15 minutes or until an instant-read thermometer registers 170 degrees F when inserted in chicken.

2. 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. Serves 4.

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