Name: Crisp Italian chicken & polenta
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 500g pack ready-to-use polenta; 25g parmesan grated; 2 skin-on boneless chicken breast fillets; 250g pack cherry tomatoes; leaves from a few sprigs rosemary torn; 1 garlic clove sliced; 2 tbsp olive oil

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Crisp Italian chicken & polenta

Crisp Italian chicken & polenta

Jane Hornby

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Serves 2

Easy

Prep: 5 mins

Cook: 25 mins

Ready in 30 minutes

A star rating of 4.3 out of 5.46 ratingsRate

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Try this delicious chicken, tomato, rosemary and polenta recipe - gluten free and ready in just 30 minutes

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

500g pack ready-to-use polenta
25g parmesan

grated
2 skin-on boneless chicken breast fillets
250g pack cherry tomatoes
leaves from a few sprigs rosemary

torn
1 garlic clove

sliced
2 tbsp olive oil

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Nutrition: per serving

kcal513
fat20g
saturates5g
carbs47g
sugars0g
fibre7g
protein40g
salt4.63g

Method

step 1

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.
step 2

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.

RECIPE TIPS

MAKE IT WITH POTATOES

Use small chunks of unpeeled potato instead of the polenta.

Recipe from Good Food magazine, October 2005

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A star rating of 4.3 out of 5.46 ratings

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