- 4
Ingredients
- 4 slices bacon, chopped
- 4 boneless, skinless chicken breasts
- 2 tsp poultry seasoning
- Salt/pepper
- 2 tsp grill seasoning
- 1 red onion, chopped
- 2 cloves garlic, grated
- 2 sprigs rosemary, finely chopped
- 1/4 cup balsamic vinegar
- 3 tbsp brown sugar
- 1 tbsp Worcestershire sauce
- 1 cup tomato sauce
- 1/2 cup chicken stock
- 1 tube fully cooked polenta, Italian-style
- 2 tbsp butter
Preparation
Step 1
Preheat oven to 425 degrees. Prepare a baking dish with cooking spray. Cook bacon in skillet over medium heat until brown and crispy. Remove from pan and drain.
Season chicken with poultry seasoning, salt, pepper and grill seasoning. Cook chicken in bacon grease 2-3 minutes on each side to brown. Transfer chicken to the baking dish and bake in the oven about 15 minutes, or until chicken juices run clear.
Add the onion to the bacon/chicken skillet and cook over medium until tender, about 5-6 minutes. Add the garlic and rosemary and cook for 1 minute longer. Add the vinegar, sugar, Worcestershire sauce, tomato sauce and chicken stock. Bring to a boil then reduce heat to low and simmer for 5 minutes.
While the sauce is cooking, slice the polenta into 1/2 inch slices. Pan fry the polenta in the butter until golden brown on each side. Season with salt and pepper.
Serve the chicken with the polenta covered in the BBQ sauce.