Mediterranean chicken with polenta
Please log in to save or rate.
Time to make:
30 mins, prep 15 mins, cook 15 mins
$5.30 per serve
(at time of publication)
Full ingredients list:
- 500g chicken breast fillets, halved horizontally
- 400g jar tomato pasta sauce
- 12 pitted black olives, chopped
- 1/4 cup chopped flat-leaf parsley
- 2 2/3 cups skim milk
- 2/3 cup polenta
- 500g carrots, peeled, cut into matchsticks, steamed
- 300g snow peas, steamed
Nutritional information (per serve)
Instructions and steps:
Step 1 Spray a large frying pan with oil. Sear chicken on both sides (1–2 minutes) over medium-high heat. Remove from heat. Add sauce to pan and bring to the boil. Lower heat and simmer, covered, for 5 minutes. Add olives and parsley; keep warm.
Step 2 Meanwhile, bring milk to the boil in a saucepan. Add polenta in a slow stream. Cook over low heat, stirring, for 3–4 minutes, or until thick. Serve with chicken, sauce and vegies.
Replace the chicken with lean lamb steaks and swap the olives for capers. Try stirring some minced garlic through the polenta.
About this recipe
First published: November 2010