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.
GRILLED LIME CHICKEN
A wonderful citrusy marinade makes this chicken tangy and tasty. A few hours before dinner, simply marinate the chicken for a fuss-free meal later on.-Lisa Dougherty, Vacaville, California
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Pound with a meat mallet to 1/4-in. thickness. In a shallow dish, combine the lime juice, oil, onions, garlic, 2 tablespoons dill and pepper; add chicken. Turn to coat; refrigerate, covered, 2-4 hours. , Drain and discard marinade. Grill chicken, uncovered, over medium-hot heat for 6-7 minutes on each side, or until a thermometer reaches 165 °. Sprinkle with remaining 1 tablespoon dill.
Nutrition Facts : Calories 127 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 56mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
LIME GRILLED CHICKEN AND POLENTA WITH A.1. MOLE SAUCE #A1
A.1. Original Sauce Recipe Contest Entry. Grilled chicken that is kissed with lime juice, and served with slices of grilled polenta and avocado. The star of this dish is my delicious smoky, sweet and spicy Mexican mole sauce that features A.1. Original Sauce.
Provided by curlykcook
Categories Sauces
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Marinate chicken in a medium bowl with lime juice, salt and pepper for 1 hour.
- While chicken is marinating: In a large pan, heat olive oil over medium heat. Add onion, garlic, serrano and pasilla peppers. Saute for 5 minutes.
- Add chili powder, cinnamon, oregano and cumin. Stir for 1 minute.
- Add A.1. Original Sauce, tomato sauce and chicken broth to pan. Bring to a boil, and add chocolate chips.
- Stir well and reduce heat to medium-low. Let sauce simmer for 15 minutes, stirring occasionally.
- Heat electric grill on High. Spray with non-stick cooking spray. Add chicken thighs (grill in two batches) and close grill. Grill until chicken is fully cooked through, about 15 to 20 minutes.
- Remove chicken from grill. Slice polenta crosswise into 8 circles. Place polenta slices on grill. Close grill, and cook until golden and brown grill marks appear, about 8 minutes.
- Plate grilled chicken and polenta slices. Spoon A.1. mole sauce over. Top with slices of avocado.
GRILLED CHICKEN MOLE
Steps:
- For the brine and chicken: In a medium saucepan, combine 1 cup water, the salt, sugar, garlic and bay leaves. Bring to a simmer to dissolve the sugar and salt. Once boiling, remove from the heat and add 3 cups ice. Once the liquid is cool, pour into a freezer bag. Add the chicken to the brine, making sure it is completely submerged. Refrigerate for 1 hour.
- For the dry rub: Combine the ancho chile powder, granulated garlic, salt, cumin, onion powder, cinnamon and black pepper together and toast in a dry pan until fragrant, 1 to 2 minutes.
- Remove the chicken from the brine and pat dry. Sprinkle the chicken on all sides with the dry rub, massaging the spices into the meat and ensuring that all sides are completely coated. Return to the refrigerator and marinate for 1 hour.
- For the mole sauce: In a medium saute pan over medium heat, add the canola oil and onions and cook until translucent, 3 to 4 minutes. Add the garlic and cook for another minute. Stir in the tomatoes, chocolate, almonds, cinnamon, cumin, ancho chiles and chipotles with their liquid and simmer for 5 minutes. Transfer the mixture to a food processor, add in the chicken stock and puree until smooth. Add the currants and process again. Set half of the sauce aside for serving and reserve the other half for basting the chicken.
- Preheat a grill to medium-high heat. Grill the chicken, turning occasionally, until the internal temperature reaches 165 degrees F, 10 to 15 minutes per side. Using a silicone pastry brush, baste with the mole sauce for the final 5 to 8 minutes of cooking time.
- Garnish with cilantro and lime wedges. Serve with steamed white rice and extra mole sauce slathered over the top.
A1B BACON BURGER BITES ON WHITE POLENTA CAKES #A1
A.1. Original Sauce Recipe Contest Entry. These little nibbles are sure to wow your guests The tangy bite of the A1 Sauce juxtaposed against the creaminess of the polenta cake will make you the hostess with the mosses!
Provided by Jodi Taffel
Categories Sauces
Time 1h20m
Yield 16 mini burgers
Number Of Ingredients 13
Steps:
- FOR POLENTA CAKES:.
- Combine milk, water, cayenne and salt in a saucepan over low heat and bring to a boil.
- Using a whisk, add the polenta. Once the polenta is combined, switch to a wooden spoon and stir frequently until the polenta has become thick and smooth. Stir in the goat cheese. Keep stirring until all the goat cheese is melted and blended in to the polenta.
- Line a 9x13 pan with plastic wrap. Pour the polenta into the pan, cover with more plastic wrap and smooth the surface. Chill in the refrigerator overnight.
- When ready to use, remove the polenta from the pan. Using a cookie cutter approximately the same size as the burgers (I used a shot glass), cut 16 polenta cake rounds. add about 1 tablespoon of olive oil to a sauté pan over medium heat, and cook the polenta cakes on both sides until golden brown.
- FOR BURGERS:.
- Pre-heat the oven to 400 degrees.
- Put brown sugar in a shallow bowl or pie plate. Coat the bacon liberally on both sides with the brown sugar. Place bacon on a parchment lined baking sheet and cook in the oven 20 minutes or until bacon is crisp. When the bacon is cool enough to touch, crumble it and set it aside.
- Add any leftover brown sugar to a bowl with the ground turkey, A1 sauce, and black pepper. Gently mix until all the ingredients are combined.
- Form the turkey mixture into 16 balls, roughly the same size. Flatten the balls into mini burger shapes. Poke each burger a few times with a toothpick. (This releases air and ensures the burgers don't shrink too much).
- Pre-heat a non-stickskillet over medium-high heat. Cook the burgers in two batches, 2 minutes per side. During the last 30 seconds, place 1 cheddar cheese square on each burger and put a lid on the pan (to melt the cheese).
- Place 1 burger on each polenta cake and top with some crumbled bacon. Serve hot.
REALLY EASY AND GOOD GRILLED LIME CHICKEN
The marinade for this makes the chicken so moist and tasty, and can be used just as well with any other part of the chicken, especially good with chicken legs. The chicken can be broiled in the oven also. Plan ahead, the chicken needs to be marinated in the fridge for a minimum of 3 hours. Recipe can be doubled for more chicken. Prep time is 3 hours marinating time.
Provided by Kittencalrecipezazz
Categories Chicken Breast
Time 3h8m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl combine/whisk the lime juice, oil, honey, thyme, rosemary, garlic and black pepper (if using).
- Place the chicken in a shallow glass baking dish.
- Pour the marinade over the chicken, turning to coat.
- Cover and refrigerate for a minimum of 3 hours.
- Grill (or broil) for about 4 minutes on each side, until chicken is cooked through.
Nutrition Facts : Calories 334, Fat 19.7, SaturatedFat 3.1, Cholesterol 68.4, Sodium 78.3, Carbohydrate 12.1, Fiber 0.4, Sugar 9.2, Protein 27.6
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
POLENTA CASSEROLE #A1
A.1. Original Sauce Recipe Contest Entry. A flavorful mix of polenta and vegetables, topped with cheese.
Provided by deborah k.
Categories Sauces
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Spray an 8 x 8 inch baking dish with oil spray.
- Heat oil in large saute pan.
- Saute onion over medium-high heat for 4 - 5 minutes until softened.
- Add polenta, corn, tomatoes, goat cheese, A-1 Steak Sauce and salt.
- Gently stir over medium-high heat another 2 minutes.
- Spread into prepared baking dish and top with shredded cheese.
- Bake in pre-heated oven for 20 minutes.
Nutrition Facts : Calories 140, Fat 9.8, SaturatedFat 4.2, Cholesterol 22.1, Sodium 759.1, Carbohydrate 6.7, Fiber 0.9, Sugar 1.3, Protein 7.1
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