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-STYLE CHICKEN BURGER & CHIPS
These crowd pleasing pesto burgers and polenta chips are light and combine great Mediterranean flavours
Provided by Good Food team
Categories Buffet, Dinner, Main course, Supper
Time 30m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Cut the polenta into thick chips and rub all over with a little oil. Spread out over a baking sheet and cook for 20 mins until golden. Cut each chicken breast in half, lightly flatten using a rolling pin or heavy can, then rub all over with oil. Spread the breadcrumbs and Parmesan out on a plate, then dip in the chicken to coat.
- Place the chicken on another baking sheet and cook for 10-12 mins until just crisp and cooked through. Place a mozzarella slice on top and return to the oven until starting to melt. Pile the burgers onto buns with some salad leaves, tomatoes and a dollop of pesto. Serve with the polenta chips.
Nutrition Facts : Calories 495 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 33 grams protein, Sodium 2.08 milligram of sodium
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
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.
BBQ SPICED CHICKEN, SALSA SALAD AND PUMPKIN-CHIPOTLE POLENTA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Heat grill pan over medium-high heat.
- Mix spices and sugar in a large plastic food storage bag. Coat chicken with 1 tablespoon extra-virgin olive oil and add to bag. Coat the chicken evenly in the spices and sugar. Let the chicken hang out a few minutes.
- Chop and combine the tomatoes, bell pepper, onions and grilled pineapple spears.
- Place chicken on grill and cook 6 to 7 minutes on each side.
- Dress the salad with lime and a couple tablespoons extra-virgin olive oil. Season the salad with cilantro, salt and pepper.
- Heat the stock and milk or half-and-half in a sauce pot with chipotle and adobo sauce. Whisk in the polenta and thicken 2-3 minutes, stir in pumpkin to warm through. Stir in butter and honey and season with salt and pepper.
- Serve polenta with chicken and salsa salad.
ITALIAN MARINATED BARBECUED CHICKEN
Chicken barbecued using this marinade is d-lish! I needed a marinade for barbecued chicken but was totally out of my quick fix marinade--Italian dressing--so I threw this together. The flavor reminds me of mouth-watering, slow-barbecued firehall/church fundraiser barbecued chicken. I used 12 medium-sized drumsticks (2 per person to serve six), but you could use any chicken pieces you prefer. Please note preparation time does not include time to marinate.
Provided by MarthaStewartWanabe
Categories Chicken
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a medium mixing bowl, combine all ingredients (except chicken) and whisk thoroughly.
- In a wide, shallow re-sealable dish, arrange chicken pieces in one layer (Note: A gallon-sized baggie could be used instead).
- Pour marinade over chicken pieces and cover dish.
- Marinate refrigerated for 2-24 hours, occasionally turning chicken pieces for full coverage.
- Preheat grill to medium-high heat.
- Grill chicken for 20-30 minutes, turning and basting with marinade every five minutes, until cooked through. Chicken is cooked through when a fork pierced through the thickest part releases clear juice, or the internal temperature reaches 170°F.
- Serve and enjoy!
Nutrition Facts : Calories 681.8, Fat 62, SaturatedFat 10.1, Cholesterol 153.5, Sodium 133.3, Carbohydrate 1.6, Fiber 0.3, Sugar 0.4, Protein 29.4
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.
PAN-FRIED CHICKEN BREASTS WITH POLENTA AND SALSA
Provided by Marian Burros
Categories dinner, project
Time 40m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Bring 6 cups of water to a boil. Carefully whisk in the polenta to prevent lumps from forming. Reduce the heat, and continuously stir the mixture until it thickens (just a couple of minutes). Remove from the heat, and stir in the butter and cheese. Season with salt and pepper. Spoon into a greased 9-by-13-inch baking dish, and spread evenly with a spatula. Allow to cool. Refrigerate, if making ahead.
- For the guacamole, puree the avocados with the lime juice in a food processor. Stir in the onion, a quarter to a half of the minced chilies and the coriander leaves. Season to taste with salt and pepper. Refrigerate, if making ahead.
- When ready to serve, heat the olive oil in a large nonstick pan. Add the chicken, skin-side down, and brown over high heat. Turn, and brown on the other side. Reduce the heat to medium-high, and cook the chicken until it is done, a total of about 20 minutes. Season with salt and pepper.
- Meanwhile, make the salsa. Trim the tomatoes, quarter them and place in the food processor along with the coriander sprigs, scallions and the remaining minced chilies (or less to taste). Process until coarse. Season with salt and pepper.
- When ready to brown the polenta, preheat the broiler. Turn out the polenta from its dish onto an oiled baking sheet, and place under the hot broiler until the surface begins to puff and brown, 3 to 5 minutes. The polenta can broil while chicken is cooking.
- In center of a plate, place a pool of salsa. Place the polenta on top of the salsa. Arrange a few arugula leaves on the side; place a piece of chicken on the arugula, and top the chicken with guacamole.
Nutrition Facts : @context http, Calories 522, UnsaturatedFat 18 grams, Carbohydrate 37 grams, Fat 29 grams, Fiber 9 grams, Protein 30 grams, SaturatedFat 9 grams, Sodium 739 milligrams, Sugar 4 grams, TransFat 0 grams
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