Mobile-nav
Menu
Bbc-logo Starburst Visit Homepage >

Crisp Italian chicken & polenta

Try this delicious chicken, tomato, rosemary and polenta recipe - gluten free and ready in just 30 minutes

  • Prep: 5 mins
    Cook: 25 mins
    Ready in 30 minutes
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 513
  • Carbohydrates 47
  • Saturated Fat 5
  • Sugar 0
  • Protein 40
  • Fat 20
  • Fibre 7
  • Salt 4.63

Nutrition per serving

  • Calories 513
  • Carbohydrates 47
  • Saturated Fat 5
  • Sugar 0
  • Protein 40
  • Fat 20
  • Fibre 7
  • Salt 4.63

Ingredients

  • 500g pack ready-to-use polenta
  • 25g parmesan, grated
  • 2 skin-on boneless chicken breast fillets
  • 250g pack cherry tomatoes
  • leaves from a few sprigs rosemary, torn
  • 1 garlic clove, sliced
  • 2 tbsp olive oil

Tip

Make it with potatoes
Use small chunks of unpeeled potato instead of the polenta.

Method

  1. Heat oven to 220C/fan 200C/gas 7. Using your fingers, roughly break up the polenta into small chunks and scatter in the bottom of a small roasting tin. Tip in the parmesan and mix. Sit the chicken breasts, cherry tomatoes, rosemary and garlic on top of the polenta, drizzle with olive oil, then season to taste.

  2. Roast for 25 mins until the chicken skin is crisp and golden, and the polenta and cheese are turning crusty around the edges. Serve with a green salad.

Suggested recipes from this collection...