PROSCIUTTO-WRAPPED CHICKEN
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Sprinkle the garlic and sage on the chicken cutlets; season with salt and pepper. Wrap 2 or 3 slices prosciutto around each cutlet.
- Heat a large nonstick skillet over medium heat; add 1 tablespoon olive oil. Working in batches if necessary, add the chicken and cook, flipping once, until the prosciutto is golden brown and slightly crisp, 6 to 8 minutes. Transfer to a plate.
- Meanwhile, whisk half of the lemon juice, the mustard, a pinch of salt and a few grinds of pepper in a large bowl. Gradually whisk in the remaining 2 tablespoons olive oil until smooth. Add the lettuce and tomatoes; toss to coat.
- Add the chicken broth and the remaining lemon juice to the skillet; cook over medium heat until slightly reduced, 1 to 2 minutes. Add the butter and cook, stirring with a rubber spatula, until the butter melts and the sauce thickens, 1 to 2 minutes. Serve the chicken with the salad. Drizzle with the pan sauce.
Nutrition Facts : Calories 420 calorie, Fat 22 grams, SaturatedFat 6 grams, Cholesterol 125 milligrams, Sodium 1310 milligrams, Carbohydrate 9 grams, Fiber 3 grams, Protein 46 grams
ROAST CHICKEN BREAST WITH POLENTA AND CHERRY TOMATOES
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.
HERB AND TOMATO POLENTA
Provided by Katie Lee Biegel
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat a large skillet over medium-high heat. Add the olive oil and tomatoes. Cook the tomatoes, stirring occasionally, until they start to blister and release some of their juices, 8 to 10 minutes. Toss in the garlic and season generously with salt and pepper. Cook another 1 minute, then remove from the heat.
- In a saucepan over low heat, stir the Parmesan and butter into the Cooked Polenta, thinning with milk as desired. Turn off the heat, stir in the lemon zest, taste for seasoning and add salt if necessary.
- Transfer the polenta to a serving bowl. Use a spoon to create a shallow well and top with the tomatoes, torn basil, some black pepper and a drizzle of olive oil.
- Bring 6 cups of water to a rolling boil in a heavy-bottomed 4-quart saucepan over medium-high heat. Reduce the heat to the lowest possible setting, add the baking soda and 1 1/2 teaspoons salt and pour the cornmeal into the water in a very slow stream from a measuring cup, all the while whisking in a circular motion to prevent lumps.
- Cook, vigorously stirring the polenta with a wooden spoon for about 10 seconds once every 5 minutes and making sure to scrape clean the bottom and corners of the pot, until the polenta has lost its raw cornmeal taste and becomes soft and smooth, about 30 minutes. If the polenta looks like it's drying out too quickly, continue cooking with the lid on. Cooked Polenta recipe courtesy of Jeff Mauro.
PAN ROASTED CHICKEN WITH CRISP PROSCIUTTO & TOMATOES
Try this exciting new take on barbecuing - with everything cooked in one pan.
Provided by Jeremy Emmerson
Categories Supper
Time 1h
Number Of Ingredients 13
Steps:
- Mix the butter in a bowl with half the garlic. Get everything in bowls or on plates ready to take outside. Light the barbie.
- Heat a sturdy roasting tin on the barbie rack, in the oil to coat the tin's base. Lay in the prosciutto and crisp on both sides. Set it aside.
- Season the chicken and brown on both sides in the tin. Stir in the rest of the chopped garlic, and add the chopped tomatoes, stock and oregano. Simmer for 3 minutes, turn the breasts over and simmer for a further 3 minutes.
- Tip in the cannellini beans, turn the chicken over and simmer for another 3 minutes, then turn again and simmer for 3 minutes more. Now taste the sauce and add a little seasoning if you think it's needed.
- Towards the end of the chicken's cooking, toast the ciabatta on both sides on the barbie - you may need to do this in batches, depending on the size of your barbie.
- Toss the tomatoes and chopped basil into the chicken mix. Let the tomatoes soften slightly, then top with the crisp prosciutto and scatter over the whole basil leaves. Spread the garlic butter on the ciabatta and arrange butter-side up around the edge of the chicken, or put the bowl of garlic butter on the table for guests to spread their own. Serve hot, with mixed leaf salad.
Nutrition Facts : Calories 550 calories, Fat 23 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 32 grams carbohydrates, Fiber 5 grams fiber, Protein 54.5 grams protein, Sodium 2.59 milligram of sodium
CHICKEN IN PUTTANESCA SAUCE OVER CREAMY POLENTA
Make and share this Chicken in Puttanesca Sauce over Creamy Polenta recipe from Food.com.
Provided by ratherbeswimmin
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- The polenta: in a saucepan over med-high heat, combine the chicken stock and milk; season with salt and pepper.
- Bring up to a simmer, then turn the heat down to low.
- While the stock and milk are heating, heat a large skillet over med-high heat; add 2 tablespoons oil.
- Season the chicken chunks with salt and pepper; add to the hot skillet and cook until lightly browned, about 3-4 minutes.
- Remove chicken from skillet to a plate; cover with foil, set aside.
- Return the skillet to the stove burner; add remaining 3 tablespoons oil; add in the garlic, anchovies, and red pepper flakes.
- Saute about 3 minutes, until the anchovies melt into the oil and completely dissolve and the garlic becomes tender.
- Add in the olives, capers, tomatoes, black pepper, and parsley; bring sauce to a bubble; add chicken back to the pan, decrease the heat, and simmer for 5 minutes.
- To the simmering chicken stock and milk, add the polenta; whisk constantly until the cornmeal masses together, 2 minutes.
- Add in the butter and grated cheese; stir to combine.
- If polenta becomes too thick, you can always add more stock or milk.
- Serve polenta in shallow bowls and top with a helping of the chicken and puttanesca sauce.
Nutrition Facts : Calories 784.7, Fat 36.3, SaturatedFat 10.7, Cholesterol 170.6, Sodium 1629.8, Carbohydrate 46.7, Fiber 6.2, Sugar 12.8, Protein 68.3
CHICKEN WITH TOMATOES & OLIVES OVER POLENTA
Make and share this Chicken With Tomatoes & Olives over Polenta recipe from Food.com.
Provided by Barb G.
Categories Chicken Thigh & Leg
Time 55m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- To prepare chicken, On waxed paper, combine flour, pepper and 1/2 teaspoon salt; Coat chicken legs.
- In nonstick 12-inch skillet, heat oil over medium heat until hot.
- Add legs and cook 10 to 12 minutes until browned, turning over once.
- Transfer to plate.
- To drippings in skillet; Add onion and cook 5 minutes or until golden brown, stirring frequently.
- Add wine; boil 2 minutes or until reduced by half.
- Add tomatoes with the juice, olives, lemon peel, 6 thyme sprigs and remaining salt.
- Return legs with any juices to skillet, stirring to coat.
- Reduce heat to low; cover and simmer 20 minutes or just until juices run clear when the thickest part of the leg is pierced with a knife.
- Meanwhile, prepare Soft Polenta: In a 3-quart saucepan, heat milk and broth to boiling over high heat.
- Reduce heat to low; Gradually whisk in cornmeal.
- Cook 10 minutes or until mixrure is very thick, stir occasionally.
- Remove saucepan from heat; stir in butter and pepper.
- Remove lemon peel and thyme sprigs from chicken mixture.
- Spoon polenta on to plates; top with a chicken leg and some sauce.
- Garnish with remaining thyme sprigs.
- Enjoy.
Nutrition Facts : Calories 692, Fat 38.2, SaturatedFat 13.5, Cholesterol 173.1, Sodium 1154.2, Carbohydrate 40.8, Fiber 4.5, Sugar 4.2, Protein 41.2
More about "chicken with prosciutto and tomatoes over polenta recipes"
CHICKEN WITH PROSCIUTTO & TOMATOES OVER POLENTA …
From myrecipes.com
4/5 (8)Calories 482 per servingServings 2
- Sprinkle the chicken with sage, 1/8 teaspoon salt, and pepper. Place flour in a shallow dish. Dredge chicken in flour. Heat the oil in a nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side. Add wine; cover, reduce heat, and simmer for 20 minutes or until a meat thermometer registers 180°.
- Place the cornmeal and 1/8 teaspoon salt in a 1-quart casserole. Gradually add water, stirring until blended. Cover. Microwave at high 12 minutes, stirring every 3 minutes. Let stand, covered, 5 minutes.
- Remove chicken from pan. Add tomato to pan; cook 1 minute. Stir in juice and prosciutto. Spoon polenta onto plates, and top with chicken. Serve with the sauce. Garnish with sage sprigs, if desired.
CHICKEN & PROSCIUTTO OVER POLENTA | MYFITNESSPAL
From blog.myfitnesspal.com
Estimated Reading Time 2 mins
CHICKEN WITH PROSCIUTTO AND TOMATOES OVER POLENTA – SANDI ...
From sandigriffin.com
Cuisine 1Category All Recipes, DinnerServings 6Calories 351 per serving
SANDI GRIFFIN FITNESS - CHICKEN WITH PROSCIUTTO & TOMATOES ...
From myfitnesspal.com
RECIPES FOR CHICKEN WITH PROSCIUTTO AND TOMATOES OVER ...
From saymmm.com
CHICKEN WITH PROSCIUTTO AND TOMATOES OVER POLENTA - DAIRY ...
From fooddiez.com
CHICKEN RECIPES: CHICKEN PROSCIUTTO WITH TOMATOES
From chickenrecipesplus.blogspot.com
CHICKEN WITH PROSCIUTTO AND TOMATOES OVER POLENTA RECIPE ...
From pinterest.com
CHICKEN WITH PROSCIUTTO AND TOMATOES OVER POLENTA RECIPE ...
From pinterest.com.au
CHICKEN WITH PROSCIUTTO AND TOMATOES OVER POLENTA RECIPE
From crecipe.com
RECIPE - CHICKEN WITH PROSCIUTTO AND TOMATOES OVER POLENTA ...
From sync.myfitnesspal.com
COOKING LIGHT - CHICKEN WITH PROSCIUTTO AND TOMATOES OVER ...
From sync.myfitnesspal.com
CHICKEN WITH PROSCIUTTO & TOMATOES OVER POLENTA | ALLEBULL ...
From copymethat.com
CHICKEN PROSCIUTTO OVER POLENTA - RECIPES
From noahstrength.com
CHICKEN WITH PROSCIUTTO AND TOMATOES OVER POLENTA …
From recipes.sparkpeople.com
CHICKEN THIGHS WITH PROSCIUTTO - THERESCIPES.INFO
From therecipes.info
CHICKEN WITH PROSCIUTTO & TOMATOES OVER POLENTA RECIPE ...
From pinterest.ca
CHICKEN RECIPES: CHICKEN WITH PROSCIUTTO AND TOMATOES OVER ...
From chickenrecipesnew.blogspot.com
CHICKEN WITH PROSCIUTTO & TOMATOES OVER POLENTA RECIPE ...
From pinterest.com.au
CHICKEN WITH PROSCIUTTO AND TOMATOES OVER POLENTA
From providencehealthfoundation.org
CHICKEN WITH PROSCIUTTO AND TOMATOES OVER POLENTA
From foodaroundtheglobe.blogspot.com
CHICKEN WITH PROSCIUTTO AND TOMATOES OVER POLENTA
From funn99.blogspot.com
RECIPES FOR CHICKEN WITH PROSCIUTTO AND TOMATOES OVER ...
From saymmm.com
CALORIES IN CHICKEN WITH PROSCIUTTO AND TOMATOES OVER POLENTA
From recipes.sparkpeople.com
SHERI'S RECIPES: CHICKEN WITH PROSCIUTTO AND TOMATOES OVER ...
From sherisrecipes.blogspot.com
20+ SUMMER DINNER RECIPES IN 25 MINUTES | EATINGWELL
From eatingwell.com
CHICKEN THIGHS AND PROSCIUTTO RECIPES (35) - SUPERCOOK
From supercook.com
10 BEST CHICKEN WITH POLENTA RECIPES - YUMMLY
From yummly.com
FOODCOMBO
CHICKEN WITH PROSCIUTTO AND TOMATOES OVER POLENTA
From thependragonkitchen.blogspot.com
CHICKEN TONIGHT: FEBRUARY 2012 - MYRECIPES
From myrecipes.com
CHICKEN WITH PROSCIUTTO AND TOMATOES OVER POLENTA ...
From cookwithmagic.blogspot.com
POLENTA AND PROSCIUTTO RECIPES (23) - SUPERCOOK
From supercook.com
CHICKEN WITH PROSCIUTTO AND TOMATOES OVER POLENTA RECIPE ...
From crecipe.com
CHICKEN WITH PROSCIUTTO AND TOMATOES OVER POLENTA ...
From hawaiianelectric.com
WHAT'S FOR DINNER: CHICKEN WITH PROSCIUTTO AND TOMATOES ...
CHICKEN WITH PROSCIUTTO AND TOMATOES- GUNDERSEN HEALTH SYSTEM
You'll also love