Tuscan Chicken And Polenta With Broccoli Recipes

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CHICKEN AND POLENTA WITH BROCCOLI



Chicken and polenta with broccoli image

This simple 15 minute chicken and polenta with broccoli looks fancy but can't be easier to make (and you squeeze in those veggies too!)

Provided by Rachel Ballard

Categories     Main Course

Time 25m

Number Of Ingredients 12

2 large boneless (skinless chicken breasts sliced half through their thickness to make 4 thinner portions)
1 tablespoon Italian seasoning
1/2 teaspoon salt and 1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1 tablespoon butter
1 tablespoon olive oil
1 18- ounce roll pre-made polenta
3/4 cup chicken broth
1/2 teaspoon salt
1/4 teaspoon red pepper flakes (optional)
1/3 cup grated parmesan cheese
1 bag steamable broccoli florets

Steps:

  • Start by cooking the chicken:
  • Mix the Italian seasoning, salt, pepper and garlic powder together and sprinkle evenly over both sides of the chicken.
  • Heat a nonstick skillet over medium high heat and add the butter and oil. When the butter has melted and the skillet is hot, add the chicken and sauté until golden brown--about 5-6 minutes per side. Transfer to a plate and cover with foil.
  • Add the polenta to a medium saucepan, breaking it up with your fingers as you add it. It's okay if there are lumps, they will cook out.
  • Add the chicken broth, salt, and red pepper flakes if you are using them and stir well.
  • Bring to a simmer and mash out any lumps, stirring often until the polenta is smooth--about 6 minutes or so. Add the cheese and stir to combine. Turn off the heat and set aside.
  • Steam the broccoli according the package directions, drain.
  • Serve by laying 1/2 cup of polenta on a plate, add broccoli and top with sliced chicken. Serve warm.

Nutrition Facts : Calories 760 kcal, ServingSize 1 serving

CHICKEN POLENTA BAKE



Chicken Polenta Bake image

An easy baked chicken dish that can be modified all sorts of ways! I made this for dinner last night and liked it so much I wrote it down for later use.

Provided by Psephomant

Categories     One Dish Meal

Time 1h10m

Yield 3-4 serving(s)

Number Of Ingredients 13

1 lb prepared polenta
3 -4 pieces boneless skinless chicken breasts
1 (10 ounce) can cream of chicken soup (you can used the 98% fat free version, I used regular)
1 (10 ounce) can cream of mushroom soup
1 (10 ounce) can whole kernel corn
5 -6 ounces canned mushrooms (optional)
1/2 cup half-and-half
shredded four-cheese Mexican blend cheese
poultry seasoning (to taste)
garlic powder (to taste)
1 dash salt
1 dash pepper
1 dash paprika

Steps:

  • Preheat oven to 350 degrees.
  • Slice polenta into 1/2 inch thick slices and line the bottom of your casserole dish/pyrex dish with the slices. Set aside.
  • Cut excess fat off of the chicken and coat with chicken seasoning.
  • Place the chicken on top of the polenta slices.
  • Pour the canned corn over the chicken and spread evenly in the dish.
  • Add mushrooms or other veggies (broccoli florets or peas may be interesting) and spread evenly.
  • Pour the cream of mushroom and cream of chicken soup into a large bowl and add water as directed on the can. Mix and pour over the chicken, add the half and half.
  • Add some garlic powder on top of the mixture, as well as the salt & pepper and paprika for some color and a little bit of kick.
  • Put the dish in the oven and set your timer for 45 minutes.
  • Once the 45 minutes has elapsed, pull the dish out of the oven (be careful, it's hot and liquidy).
  • Grab several handfuls of cheese and sprinkle over the chicken.
  • Return the dish to the oven for another 15 minutes or until the cheese is melted.

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