CREAMED CHICKEN WITH CORN AND BACON OVER POLENTA
Steps:
- Cook bacon and chicken: Cook bacon in a large heavy skillet (preferably cast-iron) over moderate heat, stirring, until crisp. Transfer bacon with a slotted spoon to paper towels, then pour off all but about 1 1/2 tablespoons fat from skillet.
- Pat chicken dry and season with salt and pepper. Add to skillet with bacon fat and cook over moderately high heat, turning several times, until nicely crusted and just cooked through, 8 to 10 minutes. Transfer to a plate and cool. Tear chicken into bite-size pieces.
- Prepare corn and sauce while chicken is cooking: Gently simmer corn and milk in a heavy saucepan until corn is crisp-tender, about 5 minutes. Pour through a sieve into a bowl and reserve corn and milk separately.
- Melt butter in same saucepan over moderately low heat. Add flour and cook roux, stirring, 3 minutes. Gradually whisk in cream, then reserved warm milk, pepper, and salt. Bring to a boil, whisking, then simmer, whisking, 3 minutes. Stir in tomatoes, chicken, and corn. Keep warm, covered, over very low heat.
- Make polenta: Bring water with salt to a boil. Gradually whisk in polenta and cook over moderately high heat, whisking, 5 minutes. Stir in cheeses.
- Divide polenta among 6 shallow bowls. Stir basil into chicken mixture and spoon over polenta. Sprinkle with bacon.
CRISP ITALIAN CHICKEN & POLENTA
Try this delicious chicken, tomato, rosemary and polenta recipe - gluten free and ready in just 30 minutes
Provided by Jane Hornby
Categories Dinner, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 7
Steps:
- Heat oven to 220C/fan 200C/gas 7. Using your fingers, roughly break up the polenta into small chunks and scatter in the bottom of a small roasting tin. Tip in the parmesan and mix. Sit the chicken breasts, cherry tomatoes, rosemary and garlic on top of the polenta, drizzle with olive oil, then season to taste.
- Roast for 25 mins until the chicken skin is crisp and golden, and the polenta and cheese are turning crusty around the edges. Serve with a green salad.
Nutrition Facts : Calories 513 calories, Fat 20 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 47 grams carbohydrates, Fiber 7 grams fiber, Protein 40 grams protein, Sodium 4.63 milligram of sodium
BBQ CHICKEN POLENTA WITH FRIED EGG
Steps:
- In a small saucepan, combine chicken, barbecue sauce and cilantro; heat through over medium heat, stirring occasionally., In a large skillet, heat 1 tablespoon oil over medium-high heat. Add polenta; cook until lightly browned, 2-3 minutes on each side. Transfer to a serving plate; keep warm., In same pan, heat remaining oil over medium-high heat. Add garlic; cook and stir 1 minute. Break eggs, 1at a time, into pan. Reduce heat to low. Cook to desired doneness, turning after whites are set, if desired. Serve over polenta with chicken mixture.
Nutrition Facts : Calories 367 calories, Fat 15g fat (3g saturated fat), Cholesterol 265mg cholesterol, Sodium 923mg sodium, Carbohydrate 27g carbohydrate (8g sugars, Fiber 1g fiber), Protein 29g protein.
ITALIAN BARBECUED CHICKEN WITH POLENTA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 58m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 400 degrees F.
- Season the chicken liberally with salt and pepper, poultry seasoning, and grill seasoning. Heat 2 tablespoons olive oil in a medium skillet and brown the chicken a few minutes on each side to put some of it's flavor and drippings into the pan then transfer to oven and roast 15 minutes more or until juices run clear. Meanwhile, add 1 more tablespoon olive oil to the pan and cook pancetta or bacon, if using, until crisp. Add onions, garlic and rosemary, cook 5 minutes then add the vinegar, sugar, Worcestershire, tomato sauce and 1/2 cup chicken stock, reduce heat to low and let sauce simmer 5 minutes more.
- Bring remaining 1 1/2 cups stock and milk to a boil, whisk in polenta and season with salt and pepper. Whisk polenta 2 to 3 minutes until it thickens, stir in butter and cheese, remove from heat.
- Remove chicken from oven and turn in barbecue sauce. Fill shallow bowls with polenta Top with chicken, spoon extra sauce over chicken and garnish with some torn basil leaves.
CHICKEN UNDER A BRICK WITH POLENTA
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Invert a large cast-iron skillet and wrap the bottom with foil; set aside. Toss the chicken with 1 tablespoon olive oil, the garlic, rosemary, red pepper flakes, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Let stand 10 minutes.
- Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the chicken and top with the foil-wrapped skillet. Cook until browned on the bottom, 6 to 8 minutes, then flip. Carefully rewrap the skillet with a clean sheet of foil; top the chicken with the skillet. Cook until the chicken is cooked through, about 7 more minutes. Transfer to a cutting board and let rest 5 minutes, then slice.
- Meanwhile, pour the wine into the same nonstick skillet and simmer over medium heat until reduced by three-quarters, 1 to 2 minutes. Add the chicken broth and simmer until reduced to about 1/2 cup, about 3 more minutes.
- Bring 4 cups salted water to a boil in a medium saucepan. Whisk in the polenta. Cook, whisking, until tender, about 5 minutes. Remove from the heat and stir in the cheese and butter until smooth. Season with salt and pepper.
- Toss the arugula with the remaining 1 tablespoon olive oil. Divide the polenta among plates. Top with the chicken, pan sauce and arugula.
Nutrition Facts : Calories 620, Fat 25 grams, SaturatedFat 6 grams, Cholesterol 180 milligrams, Sodium 610 milligrams, Carbohydrate 36 grams, Fiber 2 grams, Protein 57 grams, Sugar 1 grams
BARBECUED CHICKEN POLENTA
Make and share this Barbecued Chicken Polenta recipe from Food.com.
Provided by Millereg
Categories Chicken Breast
Time 3h5m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a food processor fitted with a sharp metal blade, purée the cilantro, garlic, artichoke hearts, salt and 1 cup of the grated Parmesan cheese until smooth.
- With the motor running, add the garlic oil in a slow, steady stream.
- Pour this mixture into a medium bowl; prick the chicken all over with a fork and then marinate the chicken in the mixture for at least 2 hours.
- In a heavy saucepan, mix together the water, milk and polenta; cook over low heat, stirring constantly, for about 30 minutes or until it is thick, and then stir in the butter and ½ cup of the Parmesan and season to taste with salt and pepper; keep warm.
- Grill the chicken over medium coals, basting with the remaining marinade, until cooked; cut into bite-size pieces and keep warm.
- Divide the polenta evenly among 4 large warmed dishes.
- Place the chicken on top and sprinkle with balsamic vinegar and basil-flavoured oil.
- Sprinkle more grated Parmesan and snipped chives on top.
GRILLED CHICKEN & POLENTA WITH NECTARINE-BLACKBERRY SALSA
EatingWell Magazine, July/August 2007 - Low Cal/Hi Fiber/Heart Healthy/ & Diabetes Appropriate. Grilled nectarines and fresh blacknerries become a wonderful summery salsa for cumin-rubbed chicken and polenta into a very special dish! Serve with a spinach salad and a crisp glass of rosé. :) 5 minute resting time has not been accounted for.
Provided by Manami
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat grill to medium-high & oil the grill (use a paper towel away from the flames & spray - use tongs to oil the rack.).
- Combine 1 tablespoon oil, cumin, Mrs Dash seasoning, 3/4 teaspoon salt and pepper in a small bowl.
- Rub 1 teaspoon of the mixture all over polenta.
- Rub the rest into both sides of chicken.
- Cut the polenta crosswise into 8 slices.
- Rub the cut sides of nectarine halves with the remaining 1 teaspoon oil.
- Place the chicken, polenta slices and nectarines on the grill.
- Grill the polenta until hot and slightly charred, 3 to 4 minutes per side.
- Transfer to a clean plate; tent with foil to keep warm.
- Grill the nectarines, turning occasionally, until tender, 6 to 8 minutes total.
- Grill the chicken, until cooked through and no longer pink in the middle, 6 to 8 minutes per side.
- Transfer the chicken and nectarines to a cutting board.
- Coarsely chop the nectarines.
- Let the chicken rest for 5 minutes, then thinly slice.
- While the chicken rests, combine the chopped nectarines, blackberries, cilantro, lime juice, hot sauce and the remaining 1/4 teaspoon salt in a medium bowl.
- Layer the polenta, chicken and fruit salsa on 4 plates and serve.
Nutrition Facts : Calories 715.2, Fat 20.1, SaturatedFat 4, Cholesterol 72.6, Sodium 550.9, Carbohydrate 102.5, Fiber 13.5, Sugar 9.7, Protein 34.9
GRILLED MUSTARD CHICKEN WITH FRESH CORN POLENTA
Provided by Ian Knauer
Categories Chicken Mustard Low Cal High Fiber Backyard BBQ Dinner Cornmeal Summer Grill Grill/Barbecue Healthy Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 Servings
Number Of Ingredients 18
Steps:
- For chicken:
- Whisk onions, mustard, lemon juice, and garlic in medium bowl to blend. Using fingertips and leaving 1 side still attached, loosen skin on each chicken thigh. Lift skin flap on each and fold back. Spoon half of mustard seasoning atop thighs, dividing equally; spread to cover meat. Fold skin flap over to enclose seasoning and secure skin with metal pin. Sprinkle thighs with salt and pepper on both sides. Turn thighs, skin side up, and spread remaining mustard seasoning over skin. Transfer to small baking sheet. DO AHEAD: Chicken can be prepared 6 hours ahead. Cover and refrigerate.
- Prepare barbecue (medium-high heat). Preheat oven to 250°F. Brush grill rack generously with olive oil grill chicken until golden brown and cooked through, turning chicken occasionally and moving to cooler spot on grill if browning too quickly, 40 to 50 minutes. Transfer grilled chicken to another baking sheet; keep warm in oven while preparing polenta.
- For polenta:
- Bring 5 cups water to boil in heavy large saucepan over high heat. Gradually whisk in polenta, then 1 1/2 teaspoons coarse salt and sugar. Reduce heat to medium-low; simmer until polenta is tender, thick, and creamy, whisking often and adjusting heat to maintain gentle simmer, 25 to 30 minutes. Add corn kernels and cook, stirring constantly, until corn is tender, about 5 minutes. Mix in mascarpone cheese. Season polenta to taste with salt and pepper.
- Spoon polenta onto each of 6 plates. Top with grilled chicken and serve.
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