Pan Fried Chicken Breasts With Polenta And Salsa Recipes

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.

Steps:

• Lightly beat eggs with 1/2 teaspoon each of salt and pepper in a shallow bowl. Whisk together polenta, flour, and 1/2 teaspoon each of salt and pepper in another shallow bowl.
• Dip chicken in egg, letting excess drip off, then dredge in polenta mixture.
• Heat vegetable oil and 1/3 cup olive oil in a 12-inch nonstick skillet over medium heat until oil shimmers. Cook chicken in batches, turning once, until golden and just cooked through, 5 to 6 minutes per batch. Transfer to a platter and keep warm, loosely covered.
• Pour off oil and wipe skillet, then heat remaining 2 tablespoon olive oil over medium heat until it shimmers. Add tomato paste and cook, stirring, 1 minute. Stir in vinegar, water, capers, sugar, and 1/2 teaspoon salt and briskly simmer until slightly thickened, about 2 minutes. Remove from heat and swirl in butter.
• Toss escarole with about half of sauce and pile on top of chicken. Serve remaining sauce on the side.

Steps:

• Lightly oil an 11 by 7-inch baking dish. Transfer the hot polenta to the prepared baking dish, spreading evenly to 3/4-inch thick. Refrigerate until cold and firm, about 2 hours.
• Preheat the oven to 250 degrees F.
• Cut the polenta into 2 by 1-inch pieces. Heat the oil in a heavy large skillet over medium-high heat. Working in batches, fry the polenta pieces until golden brown on all sides, about 3 minutes per side. Using tongs, transfer the polenta pieces to paper towels and drain. Place the polenta pieces on a baking sheet and keep warm in the oven while cooking the remaining batches.
• Transfer the polenta pieces to a serving platter. Sprinkle the polenta with the Parmesan cheese and salt. Serve, passing the marinara sauce alongside.
• Bring 6 cups of water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off the heat. Add the butter, and stir until melted.

Steps:

• Pound the chicken breasts with a meat mallet or a rolling pin, to tenderize the meat and ensure uniform thickness.
• Sprinkle salt and pepper on both sides of the chicken and let sit for 15 minutes or so.
• Heat a skillet over med-high heat, and add olive oil.
• When pan is sufficiently heated, sear chicken breasts over high heat.
• Allow about 2 minutes (until lightly browned) before turning to other side.
• Optional: Before serving, sprinkle grated cheese on chicken and broil for approx 5-10 mins (until cheese is melted).
• Serving suggestions: Serve this over pasta, or as chicken sandwich with fresh tomatoes, lettuce and mustard/mayo.
• Personally I love this with fried rice too.