Mediterranean Chicken and Polenta
- Preparing Time: 40 minutes
- Total Time: 30 minutes
- Served Person: 0
- 1 cup cornmeal
- 1/2 of a 6.5-oz. jar oil-packed dried tomatoes with i
- 4 small skinless boneless chicken breast halves (1 to 1 1/4 lb.)
- 1 cup assorted olives drained
- 1/2 cup dry white wine or reduced-sodium chicken broth
- 4 small bay leaves (optional)
- Carbohydrate 50.671245 g
- Cholesterol 0 mg
- Fat 16.269285 g
- Fiber 9.67799995422363 g
- Protein 5.106675 g
- Saturated Fat 2.307195 g
- Serving Size 1 1 recipe (189g)
- Sodium 1178.0625 mg
- Sugar 40.9932450457764 g
- Trans Fat 1.1406165 g
- Calories 346 calories
Directions 1. Heat oven to 375 degrees F. Drain tomatoes, reserving the oil. Season chicken with salt and black pepper. In 10-inch oven-going skillet heat all the 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 or until an instant-read thermometer registers 170 degrees F when inserted in chicken. 2. Meanwhile, for polenta, in large saucepan bring 3 cups water to boiling. In a bowl combine cornmeal, 1 cup 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. Makes 4 servings.
