Bachickage With Polenta And Parmesan Romano Sauce Ragu Recipes

Steps:

• Pre heat oven to 425.
• To make the Bachicages:.
• Open the chicken thighs and spread each one with 1 ounce goat cheese.
• Roll one chicken thigh around one Italian sausage link, cheese side facing the sausage. Repeat with remaining thighs and sausages.
• Wrap bacon around each thigh, it will take two slices to completely cover the chicken thigh. Place on parchment paper lined or nonstick baking sheet. The Bachicages are now ready to roast.
• Roast Bachicages in preheated 425 oven for 40 minutes.
• Remove the Bachicages from the oven and let rest while making the polenta and heating the pasta sauce.
• Place pasta sauce in small saucepan and bring to a simmer over medium heat.
• In a microwave safe bowl combine polenta, salt and water. Stir and micro wave on high for 3 minutes.
• Remove from microwave and stir well. Return to microwave for another 3 minutes on high.
• Remove from microwave and stir well, return and heat on high for another 3 minutes.
• Remove from microwave and stir again, then heat for an additional 2 minutes on high.
• Ladle ¼ cup sauce onto each of 4 dinner plates and top with ¼ of the polenta.
• Cut the thighs into 3 or 4 slices each and place the 4 slices on top of the polenta on each plate.
• Sprinkle with fresh chives and serve with extra sauce in a side dish.

Steps:

• In shallow non-aluminum dish or resealable plastic bag, combine olive oil, bay leaves, Italian seasoning, garlic, salt, and pepper. Poke holes in chicken breasts and add to olive oil mixture. Marinate in refrigerator for 1 to 2 hours.
• Preheat oven to 375 degrees F (190 degrees C). Remove chicken from refrigerator and cut into half-inch pieces. Cook in large skillet, with marinade, until chicken is light brown and sauce is bubbly. Remove bay leaves. Stir pepper, onion, broccoli, and mushrooms into skillet and allow to simmer until tender, about 5 minutes.
• While vegetables are cooking, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Return pasta to pot and add chicken mixture and spaghetti sauce. Stir. Pour mixture into 9x13 inch pan. Top with shredded cheese.
• Bake in preheated oven for 20 minutes, or until cheese is melted. Serve.