s ROAST CHICKEN BREAST WITH POLENTAS AND CHERRY TOMATOES ***
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s ROAST CHICKEN BREAST WITH POLENTAS AND CHERRY TOMATOES ***
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Instructions *** 12-31-21 good pretty easy *** RECIPE COURTESY OF KATIE LEE BIEGEL Roast Chicken Breast with Polenta and Cherry Tomatoes 100 Reviews Level: Easy Total: 40 min Active: 10 min Yield: 2 servings Share This Recipe Ingredients Deselect All Nonstick cooking spray, for the baking dish One 1-pound tube polenta, sliced 1/2-inch thick Kosher salt and freshly ground black pepper 5 tablespoons extra-virgin olive oil, plus more for serving 2 boneless, skinless chicken breasts 1 teaspoon Italian seasoning 1/2 cup grated Parmesan, plus more for serving 6 cloves garlic 1 pint cherry tomatoes on the vine Directions 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. My Private Notes Add a Note Show: The Kitchen Episode: Winter Weeknight Wins This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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