Creamy Polenta And Roasted Tomato Stuffed Chicken
Ingredients
Creamy polenta
Creamy Polenta
1 cupcoarse yellow cornmeal
4 cupslow-sodium chicken broth
1-1/2 cupsmilk
1/2 cupsour cream
1/4 cupfreshly grated Parmesan cheese
3 tbspunsalted butter
1 tbspminced recent Italian parsley
1 tspsalt
3/4 tspground black pepper
1 cup polenta
Coarse ground cornmeal created from flint corn. The texture is grainy and it is used for polenta, a porridge-like dish.
Can be made from coarse or finely ground cornmeal. Finely ground cornmeal will produce a clean polenta, while coarse floor cornmeal will produce a more rustic polenta.
Instant polenta is precooked and dried. It cooks shortly and has a finer texture than conventional polenta.
Organic polenta is created from corn that has been grown without using pesticides or chemical fertilizers.
4 cups chicken broth
Ingredients:
– 4 cups chicken broth
1/2 cup heavy cream
Heavy Cream: 1/2 cup
Heavy cream is a high-fat dairy product that’s made by separating the cream from the milk. It is thicker and richer than milk, and it has the next fats content material. Heavy cream is commonly used in cooking and baking, as it adds richness and creaminess to dishes. It can be utilized in soups, sauces, desserts, and even whipped to make whipped cream.
1/4 cup grated Parmesan cheese
– 1/4 cup grated Parmesan cheese
Salt and pepper to taste
Ingredients:
– 1 cup immediate polenta
– 4 cups chicken inventory
– half cup grated Parmesan cheese
– 2 tablespoons butter
– Salt and pepper _to taste_
Roasted Tomatoes:
– 2 pints cherry tomatoes
– 1 tablespoon olive oil
– _Salt and pepper to taste_
Stuffed Chicken:
– four boneless, skinless chicken breasts
– 1 cup cooked creamy polenta
– half cup roasted tomatoes
– 2 tablespoons chopped recent basil
– _Salt and pepper to taste_
Roasted tomato stuffed chicken
Ingredients for Creamy Polenta:
– 1 cup polenta
– 4 cups chicken broth
– half cup grated Parmesan cheese
– 1/4 cup butter
– Salt and pepper to taste
Ingredients for Roasted Tomato Stuffed Chicken:
– 4 boneless, skinless chicken breasts
– 1 cup roasted tomatoes
– 1/2 cup chopped contemporary basil
– 1/4 cup chopped contemporary mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
4 boneless, skinless chicken breasts
4 boneless, skinless chicken breasts
1 cup chopped tomatoes
Ingredients
1 cup chopped tomatoes
1/2 cup chopped onion
1/2 cup chopped onion
1/2 cup chopped green bell pepper
• half cup chopped green bell pepper
1/4 cup chopped contemporary parsley
Ingredients:
1/4 cup chopped contemporary parsley
1/4 cup grated Parmesan cheese
1/4 cup grated Parmesan cheese
Salt and pepper to taste
Creamy Polenta
- 1 cup polenta
- 4 cups chicken broth
- 1/2 cup milk
- 1/4 cup grated Parmesan cheese
- Salt and Pepper to taste
Roasted Tomato Stuffed Chicken
- 1 complete chicken (about 3-4 pounds)
- 1 pound cherry tomatoes, halved
- 1/4 cup chopped basil
- 1/4 cup chopped oregano
- 1/4 cup olive oil
- Salt and Pepper to taste
Instructions
Creamy polenta
To make the creamy polenta:
1. In a medium saucepan, bring the milk and water to a boil.
2. Add the polenta in a gradual, steady stream, whisking continually.
3. Reduce the heat to low and simmer for 15-20 minutes, or until the polenta is thickened and creamy.
4. Stir within the butter and cheese.
5. Serve instantly.
To make the roasted tomato stuffed chicken:
1. Preheat the oven to 400 levels F (200 levels C).
2. In a large bowl, combine the tomatoes, onions, garlic, olive oil, salt, and pepper.
3. Place the chicken breasts in a baking dish and stuff with the tomato combination.
4. Bake for 20-25 minutes, or until the chicken is cooked through.
5. Serve immediately.
Bring chicken broth to a boil in a medium saucepan.
Instructions:
Bring chicken broth to a boil in a medium saucepan.
Gradually whisk in polenta.
Gradually whisk in polenta.
- Bring the chicken broth to a boil in a large saucepan.
- Gradually whisk within the cornmeal in a skinny stream, stirring constantly.
- Reduce warmth to low and simmer for 5 minutes, or till the polenta has thickened.
- Stir within the butter, Parmesan cheese, and salt and pepper to taste.
Reduce warmth to low and simmer for 20 minutes, stirring sometimes.
Reduce heat to low and simmer for 20 minutes, stirring sometimes.
This instruction directs you to decrease the heat in your stovetop to the bottom setting and continue cooking the dish for 20 minutes. While cooking, remember to stir the dish occasionally to stop it from sticking or burning.
Stir in heavy cream, Parmesan cheese, salt, and pepper.
Instructions
- Stir in heavy cream, Parmesan cheese, salt, and pepper.
Roasted tomato stuffed chicken
Creamy Polenta and Roasted Tomato Stuffed Chicken
This hearty and flavorful dish is perfect for a particular occasion or a weeknight meal.
The chicken is stuffed with a combination of roasted tomatoes, bread crumbs, Parmesan cheese, and herbs, then roasted till golden brown.
The creamy polenta is made with milk, butter, and Parmesan cheese, and is the right accompaniment to the chicken.
Ingredients:
- For the chicken:
- 1 boneless, skinless chicken breast
- 1/2 cup roasted tomatoes
- 1/4 cup bread crumbs
- 1/4 cup Parmesan cheese
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped recent oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- For the polenta:
- 1 cup milk
- 1/2 cup water
- 1/2 cup polenta
- 1 tablespoon butter
- 1/4 cup Parmesan cheese
- Salt and pepper to taste
Instructions:
- Preheat the oven to 400 degrees F (200 degrees C).
- To make the stuffing recipe for chicken, combine the roasted tomatoes, bread crumbs, Parmesan cheese, basil, oregano, salt, and pepper in a bowl.
- In a small saucepan, convey the milk and water to a simmer.
- Gradually whisk in the polenta. Reduce warmth and simmer, stirring occasionally, until the polenta is thickened and creamy, about 15 minutes.
- Stir in the butter and Parmesan cheese. Season with salt and pepper to taste.
- Make a slit in the side of the chicken breast. Stuff the chicken with the tomato mixture.
- Place the chicken on a baking sheet and roast for 20-25 minutes, or until cooked via.
- Serve the chicken over the polenta.
Preheat oven to 375 degrees F (190 levels C).
Instructions:
Preheat oven to 375 degrees F (190 levels C).
In a bowl, combine tomatoes, onion, green bell pepper, parsley, Parmesan cheese, salt, and pepper.
In a bowl, mix:
- Tomatoes
- Onion
- Green bell pepper
- Parsley
- Parmesan cheese
- Salt
- Pepper
Make a pocket in every chicken breast and stuff with tomato combination.
• Make a pocket in every chicken breast and stuff with tomato mixture.
Place chicken breasts in a baking dish and roast for 2530 minutes, or until cooked via.
Preheat oven to 375°F (190°C).
Place 4 boneless, skinless chicken breasts in a 13×9-inch baking dish.
Roast, uncovered, for 25-30 minutes or until cooked via.
Remove chicken from oven; let stand for 10 minutes earlier than slicing.
Serve
Spoon creamy polenta onto plates and high with roasted tomato stuffed chicken.
– Serve the creamy polenta onto plates.
– Spoon the roasted tomato stuffed chicken on high of the polenta.
