Tuscan Chicken with Parmigiano Reggiano and Rosemary Polenta

By pattie_d

Ingredients

• 3 tablespoons olive oil, divided
• 1/2 cup shallots, sliced
• 4 ounces sliced mushrooms
• 3 garlic cloves, minced
• 1 tablespoon fresh lemon juice
• 10 ounces fresh baby spinach
• 1 3/4 teaspoons kosher salt, divided
• 4 boned, skinned chicken breast halves (6 oz. each)
• 4 slices (4 oz. total) Italian fontina cheese
• 1 cup polenta
• 3 cups water
• 1 cup whole milk
• 1/2 cup parmigiana reggiano
• 2 tablespoons butter, cubed
• 2 teaspoons chopped fresh rosemary

Details

Servings 4
Adapted from sites.google.com

Preparation

Step 1

Preheat oven to 400°. Heat 1 tbsp. oil in a large ovenproof frying pan over high heat. Add onion, mushrooms, and garlic and cook, stirring, until softened and starting to brown, 4 minutes. Add lemon juice, spinach, and 1/4 tsp. salt; cook until slightly wilted, 4 minutes. Transfer to a small bowl.

Bring 3 cups water, 1 cup whole milk and 1/2 tsp. salt to a boil. Cover; turn off heat. Meanwhile, cut chicken breast from the side, stopping halfway through; unfold to lay flat. Place each between 2 pieces plastic wrap and, with a mallet or small saucepan, pound until 1/4 to 1/2 in. thick.

Heat a saute pan over medium heat.  Add 1 tablespoon of oil.  Cook chicken in 2 batches adding an additional 1 tbsp. oil for the second batch, until brown on 1 side. Sprinkle each with 1/4 tsp. salt and transfer, uncooked side up, to a cutting board. Scoop 1/4 cup spinach mixture onto half of each breast, then top with a cheese slice. Fold chicken over filling like a taco shell; press to close.

Return chicken to pan (with juices) and bake until cooked through and cheese is melted, 10-15 minutes. Let sit 5 minutes.

Meanwhile, return water/milk to a boil. Add polenta and cook, stirring constantly, until softened, 10 minutes. Stir in butter, parmigiano reggiano and rosemary. Divide polenta among 4 plates and top each with a chicken breast. Spoon broth over chicken.