Parmesan-crusted polenta makes a tasty base for chicken sautéd in tomato, sweet onions, carrots, celery and garlic.
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Prep Time20 minutes
Cook Time35 minutes
Total Fat36 g
Total Carbohydrate27 g
Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
Heat 1 T. of oil in a pan over medium heat and sauté onions, garlic, carrots and celery for 2-3 minutes. Add tomatoes and paste and bring to a boil.
In a large skillet, heat remaining 1 T. oil over medium high heat. Sear chicken for 3-5 minutes or until golden. Flip and sear on the opposite side for 3-5 minutes. Pour tomato sauce over the chicken. Cover and cook for 10-15 minutes or until internal temperature reaches 170°F.
While chicken is cooking, slice the polenta into 6 one ounce rounds. Mix the butter and Parmesan together and spread onto one side of the rounds. Heat a non-stick skillet over medium heat. Cook the rounds into the skillet cheese side down for 5-10 minutes or until golden brown. Flip and heat for an additional 5 minutes. Serve with the chicken.