Best 3 Chicken And Polenta Puttanesca Melts Recipes
Indulge in a culinary journey with our delightful Chicken and Polenta Puttanesca Melts, a harmonious blend of flavors that will tantalize your taste buds. Embark on a sensory expedition as we explore this delectable dish, featuring succulent chicken nestled atop creamy polenta, enveloped in a vibrant and savory puttanesca sauce. This symphony of flavors is further enhanced with a sprinkling of melty cheese, creating a symphony of textures that will leave you craving for more. Alongside this culinary masterpiece, discover a treasury of complementary recipes that will elevate your dining experience. From a refreshing Cucumber and Mint Salad to a zesty Lemon-Herb Vinaigrette, these accompaniments will add a burst of freshness and tang to balance the richness of the chicken and polenta. And to satisfy your sweet cravings, immerse yourself in the delectable flavors of our Orange-Almond Cake, a perfect ending to a memorable meal.
Let's cook with our recipes!
ROAST CHICKEN BREAST WITH POLENTA AND CHERRY TOMATOES
Steps:
- Preheat the oven to 400 degrees F. Spray a baking dish with nonstick cooking spray.
- Place about 5 slices of the polenta in an even layer on the bottom of the baking dish. Sprinkle with salt, pepper and 1 tablespoon olive oil. Place the chicken breasts on top of the polenta slices and sprinkle with salt and pepper. Top each with the Italian seasoning and Parmesan. Arrange the garlic cloves and tomatoes around the chicken. Sprinkle with salt and pepper and drizzle with the remaining 4 tablespoons olive oil.
- Bake until the internal temperature registers 165 degrees F on an instant-read thermometer, about 30 minutes. Garnish with Parmesan and olive oil to taste. Serve warm.
CHICKEN IN PUTTANESCA SAUCE OVER CREAMY POLENTA
Make and share this Chicken in Puttanesca Sauce over Creamy Polenta recipe from Food.com.
Provided by ratherbeswimmin
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- The polenta: in a saucepan over med-high heat, combine the chicken stock and milk; season with salt and pepper.
- Bring up to a simmer, then turn the heat down to low.
- While the stock and milk are heating, heat a large skillet over med-high heat; add 2 tablespoons oil.
- Season the chicken chunks with salt and pepper; add to the hot skillet and cook until lightly browned, about 3-4 minutes.
- Remove chicken from skillet to a plate; cover with foil, set aside.
- Return the skillet to the stove burner; add remaining 3 tablespoons oil; add in the garlic, anchovies, and red pepper flakes.
- Saute about 3 minutes, until the anchovies melt into the oil and completely dissolve and the garlic becomes tender.
- Add in the olives, capers, tomatoes, black pepper, and parsley; bring sauce to a bubble; add chicken back to the pan, decrease the heat, and simmer for 5 minutes.
- To the simmering chicken stock and milk, add the polenta; whisk constantly until the cornmeal masses together, 2 minutes.
- Add in the butter and grated cheese; stir to combine.
- If polenta becomes too thick, you can always add more stock or milk.
- Serve polenta in shallow bowls and top with a helping of the chicken and puttanesca sauce.
Nutrition Facts : Calories 784.7, Fat 36.3, SaturatedFat 10.7, Cholesterol 170.6, Sodium 1629.8, Carbohydrate 46.7, Fiber 6.2, Sugar 12.8, Protein 68.3
CRISP ITALIAN CHICKEN & POLENTA
Try this delicious chicken, tomato, rosemary and polenta recipe - gluten free and ready in just 30 minutes
Provided by Jane Hornby
Categories Dinner, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 7
Steps:
- 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.
- 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.
Nutrition Facts : Calories 513 calories, Fat 20 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 47 grams carbohydrates, Fiber 7 grams fiber, Protein 40 grams protein, Sodium 4.63 milligram of sodium
Tips:
- For a crispier melt, toast the bread before assembling the sandwiches.
- Use a good quality bread that will hold up to the fillings, such as a hearty sourdough or ciabatta.
- Don't be afraid to experiment with different fillings. Try adding roasted vegetables, fresh herbs, or your favorite cheese.
- If you don't have time to make the polenta from scratch, you can use pre-cooked polenta tubes or slices.
- To make the sandwich easier to eat, cut it in half or quarters before serving.
Conclusion:
Chicken and polenta puttanesca melts are a delicious and easy-to-make meal that is perfect for busy weeknights. They are also a great way to use up leftover chicken and polenta. With a few simple ingredients, you can create a sandwich that is flavorful, satisfying, and sure to please everyone at the table. So next time you're looking for a quick and easy meal, give these chicken and polenta puttanesca melts a try.
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