Chicken Breasts With Walnut Aillade Tomato Jam And Polenta Recipe 465

CHICKEN BREASTS WITH WALNUT AILLADE, TOMATO JAM AND POLENTA RECIPE - (4.6/5)

Steps:

• In a food processor grind the walnuts and garlic. Add 1 tablespoon cold water to help. Season with salt and pepper and slowly beat in the oil until you have a thick sauce almost like a mayonnaise. Stir in the parsley. Marinate the chicken breasts in the yoghurt, seasoned with salt, pepper and lemon juice for 1/2 hour. Wipe off surplus yoghurt. Heat some oil in a frying pan and pan fry the chicken for about 3 minutes each side to sear. Spoon over the aillade (walnut sauce) and cook over low heat until chicken is done.

ROAST CHICKEN BREAST WITH POLENTA AND CHERRY TOMATOES

Steps:

• 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.

CHICKEN BREASTS WITH WALNUT AILLADE

Steps:

• In a food processor grind the walnuts and garlic. Add 1 tablespoon cold water to help. Season with salt and pepper and slowly beat in the oil until you have a thick sauce almost like a mayonnaise. Stir in the parsley.
• Marinate the chicken breasts in the yoghurt, seasoned with salt, pepper and lemon juice for 1/2 hour. Wipe off surplus yoghurt.
• Heat some oil in a frying pan and pan fry the chicken for about 3 minutes each side to sear. Spoon over the aillade (walnut sauce) and cook over low heat until chicken is done.
• Yield: 4 servings

WALNUT-CRUSTED CHICKEN BREAST

Steps:

• Mix garlic, 2 tablespoons Dijon mustard, and thyme together in a bowl to make the "nut glue."
• Season chicken breasts generously with salt, pepper, and cayenne. Spread nut glue all over the chicken. Refrigerate until ready to use.
• Toss walnuts over the chicken, press down firmly, and repeat on the other side to coat thoroughly. Refrigerate for 1 1/2 to 3 hours.
• Preheat the oven to 375 degrees F (190 degrees C).
• Coat the bottom of an oven-proof skillet with some olive oil. Place chicken breasts on top, reserving excess nuts if desired. Season with a pinch of salt and drizzle more olive oil on top.
• Bake in the center of the preheated oven until walnuts are lightly toasted and an instant-read thermometer inserted into the thickest part of a breast reads 150 degrees F (66 degrees C), about 25 minutes.
• Quickly remove chicken to a plate to rest. Transfer skillet to the stovetop; stir in broth, 1 tablespoon Dijon mustard, and honey and bring to a boil over high heat; cook until reduced by about half, 3 to 4 minutes. Spoon pan sauce over and around the chicken to serve.

PAN-FRIED CHICKEN BREASTS WITH POLENTA AND SALSA

Steps:

• Bring 6 cups of water to a boil. Carefully whisk in the polenta to prevent lumps from forming. Reduce the heat, and continuously stir the mixture until it thickens (just a couple of minutes). Remove from the heat, and stir in the butter and cheese. Season with salt and pepper. Spoon into a greased 9-by-13-inch baking dish, and spread evenly with a spatula. Allow to cool. Refrigerate, if making ahead.
• For the guacamole, puree the avocados with the lime juice in a food processor. Stir in the onion, a quarter to a half of the minced chilies and the coriander leaves. Season to taste with salt and pepper. Refrigerate, if making ahead.
• When ready to serve, heat the olive oil in a large nonstick pan. Add the chicken, skin-side down, and brown over high heat. Turn, and brown on the other side. Reduce the heat to medium-high, and cook the chicken until it is done, a total of about 20 minutes. Season with salt and pepper.
• Meanwhile, make the salsa. Trim the tomatoes, quarter them and place in the food processor along with the coriander sprigs, scallions and the remaining minced chilies (or less to taste). Process until coarse. Season with salt and pepper.
• When ready to brown the polenta, preheat the broiler. Turn out the polenta from its dish onto an oiled baking sheet, and place under the hot broiler until the surface begins to puff and brown, 3 to 5 minutes. The polenta can broil while chicken is cooking.
• In center of a plate, place a pool of salsa. Place the polenta on top of the salsa. Arrange a few arugula leaves on the side; place a piece of chicken on the arugula, and top the chicken with guacamole.

CHICKEN WITH TOMATOES & OLIVES OVER POLENTA

Steps:

• To prepare chicken, On waxed paper, combine flour, pepper and 1/2 teaspoon salt; Coat chicken legs.
• In nonstick 12-inch skillet, heat oil over medium heat until hot.
• Add legs and cook 10 to 12 minutes until browned, turning over once.
• Transfer to plate.
• To drippings in skillet; Add onion and cook 5 minutes or until golden brown, stirring frequently.
• Add wine; boil 2 minutes or until reduced by half.
• Add tomatoes with the juice, olives, lemon peel, 6 thyme sprigs and remaining salt.
• Return legs with any juices to skillet, stirring to coat.
• Reduce heat to low; cover and simmer 20 minutes or just until juices run clear when the thickest part of the leg is pierced with a knife.
• Meanwhile, prepare Soft Polenta: In a 3-quart saucepan, heat milk and broth to boiling over high heat.
• Reduce heat to low; Gradually whisk in cornmeal.
• Cook 10 minutes or until mixrure is very thick, stir occasionally.
• Remove saucepan from heat; stir in butter and pepper.
• Remove lemon peel and thyme sprigs from chicken mixture.
• Spoon polenta on to plates; top with a chicken leg and some sauce.
• Garnish with remaining thyme sprigs.
• Enjoy.

CHICKEN WITH TOMATO SAUCE AND POLENTA TRIANGLES

Steps:

• Skin the chicken pieces, reserving the wing tips and the skin for stock.
• Heat two tablespoons of the oil in a heavy casserole and brown the chicken pieces a few at a time. Remove them with a slotted spoon and place them in a bowl.
• Add the remaining tablespoon of olive oil to the skillet. Saute the onion, garlic and chilies until they become soft (about 10 minutes).
• Stir in the cayenne and cumin. Cook a minute, then add the tomatoes, chicken stock, salt and pepper along with the chicken pieces and their juices. Cover and simmer gently about 45 minutes, stirring from time to time, until the chicken is cooked and the sauce thickens. If sauce evaporates too fast, add a little water. Correct the seasoning and when ready to serve, sprinkle with coriander.
• While the chicken is cooking, make the polenta triangles. Preheat broiler. Cook the polenta in water according to directions on package (it will take about five minutes), adding salt to taste, and pour it out onto a flat surface (a large, flat baking tin will do). Smooth it out with a spoon and cool it. Cut the polenta into triangles and place them on a broiling sheet.
• Brush the polenta triangles with the olive oil and broil until the outside is browned and crisp but the inside soft and creamy (about 15 to 20 minutes). Do not turn over. Serve with the chicken, in a separate dish.

FRESH TOMATO AND BASIL CHICKEN OVER SUPER CREAMY POLENTA

Steps:

• Bring 3 cups chicken broth to a boil in a saucepan.
• While the stock is coming to a boil; heat a large nonstick skillet over med-high heat with the olive oil.
• Season the chicken with salt, pepper, and red pepper flakes; add chicken to the hot skillet and cook 3-4 minutes or until the chicken is lightly browned.
• Scoot the chicken over to the edges of the skillet, then add in the onions and garlic; continuing to cook for 3 more minutes.
• Add the remaining cup of chicken broth and cook 3-4 minutes or until reduced by half.
• While the sauce is reducing, whisk the quick-cooking polenta into the boiling broth in the saucepan until it masses; stir in the mascarpone cheese and Parmigiano and season with salt and pepper; you want the polenta to be slightly loose; if it gets too tight, stir in some more broth to loosen it up a little.
• To finish the chicken, add in the yellow and red grape tomatoes, stir to combine and continue to cook for 1-2 minutes or until the tomatoes are heated through and starting to burst.
• Add in the basil and toss with the chicken and tomatoes.
• Serve the polenta in shallow bowls and top with the fresh tomato and basil chicken.

DEVILED TOMATOES RECIPE - (4.6/5)

Steps:

• Combine the chickpeas, mayonnaise, nutritional yeast, lemon juice, mustard, curry powder, and pepper in a food processor fitted with the metal blade. Pulse on and off until the mixture is nicely melded, but don't puree-leave a little texture. Add the chives or scallion through the feed tube and pulse on and off a few times to whirl in. If you don't have a food processor, simply mash the chickpeas well in a bowl, and stir in the mayonnaise, nutritional yeast, lemon juice, mustard, curry powder, pepper, and chives. Cut the tomatoes in half and scoop out the seedy center with a spoon. You'll be left with a neat shell (save what you've scooped out for another use, such as blending into a juice or sauce). Stuff the tomatoes generously with the chickpea mixture. Sprinkle with paprika. Serve on a platter atop a bed of lettuce or greens.