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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Mediterranean Chicken and Polenta Recipe

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This recipe for Mediterranean Chicken and Polenta is from Eating with the Conner's: A Southern Experience, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 (6.5-oz jar) oil-packed dried tomatoes with Italian herbs
4 small skinless, boneless chicken breast halves
1 C. assorted olives, drained
1/2 C. dry white wine or chicken broth
4 small bay leaves (optional)
1 C. cornmeal
Directions:
Directions:
Heat oven to 375º. Drain tomatoes, reserving oil. Season chicken with salt and black pepper. In skillet, heat reserved oil over medium-high. Cook chicken in hot oil 3 minutes each side or until browned; remove skillet from heat. Add tomatoes, olives, wine and bay leaves. Transfer to oven. Bake uncovered, 10 to 15 minutes. Meanwhile for polenta, in large saucepan bring 3 C. water to boil. In bowl combine cornmeal, 1 C. cold water, and 1 tsp. salt; gradually stir into boiling water. Cook and stir until thick and bubbly. Reduce heat; stir occasionally. Remove and discard bay leaves. Serve chicken with polenta and olives.
Number Of Servings:
Number Of Servings:
4 servings
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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