Garlic and rosemary chicken with cheesy polenta
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Time to make:
$4.10 per serve
(at time of publication)
Full ingredients list:
3 cups reduced-salt chicken stock
3/4 cup instant polenta
1/4 cup grated parmesan
2 large (about 250g) chicken breast fillets, halved horizontally
2 teaspoons crushed garlic
2 sprigs rosemary, chopped
250g punnet cherry tomatoes, halved
2 cups green beans, trimmed, sliced
4 cups baby spinach
2 teaspoons balsamic vinegar
Nutritional information (per serve)
Instructions and steps:
Step 1Place stock in a medium saucepan with ½ cup of water and set over a high heat. Bring to the boil, then reduce heat to low and pour in polenta in a steady stream, whisking constantly. Simmer, stirring occasionally, for 10 minutes or until soft. Remove from heat. Stir in parmesan.
Step 2Meanwhile, spray a large non-stick frying pan with oil and set over medium-high heat. Rub chicken with garlic and rosemary, and cook for 5 minutes each side, or until cooked through. Place on a plate and cover with foil to keep warm. Add cherry tomatoes to the pan; cook for 3–5 minutes, or until almost blistering. Add beans; cook for 2 minutes. Add a splash of water to create steam. Toss through the spinach and cook for 1 minute, until wilted and the beans are tender.
Step 3Divide polenta among 4 plates. Top with chicken and vegetables, and drizzle with balsamic vinegar.
About this recipe
First published: July 2016