Mediterranean Chicken and Polenta

By jeaninemg

Ingredients

• 1/2 6 1/2 ounce jar oil-packed dried tomatoes with Italian herbs
• 4 small skinless, boneless chicken breast halves (1 to 1-1/4 pounds)
• Salt
• Ground black pepper
• 1 cup assorted olives, drained
• 1/2 cup dry white wine or reduced-sodium chicken broth
• 4 small bay leaves (optional)
• 3 cups water
• 1 cup cornmeal
• 1 cup cold water
• 1 teaspoon salt

Details

Servings 4
Preparation time 10mins
Cooking time 45mins
Adapted from bhg.com

Preparation

Step 1

Directions

1.
Preheat oven to 375 degrees F. Drain tomatoes, reserving the oil. Season chicken with salt and pepper. In a 10-inch oven-going skillet heat the reserved oil over medium-high heat. Cook chicken in hot oil 3 minutes on each side or until browned; remove skillet from heat. Add tomatoes, olives, wine, and, if desired, bay leaves. Transfer to oven. Bake, uncovered, 10 to 15 minutes or until an instant-read thermometer registers 170 degrees F when inserted into chicken.

2.
Meanwhile, for polenta, in a large saucepan bring the 3 cups water to boiling. In a medium bowl combine cornmeal, the 1 cup cold water, and the 1 teaspoon salt; gradually stir into boiling water. Cook and stir until thickened and bubbly. Reduce heat; stir occasionally. Remove chicken from oven; discard bay leaves (if using). Serve chicken with polenta and olives.