Mediterranean Chicken and Polenta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1/2 6 1/2 ounce jar oil-packed dried tomatoes with italian herbs |
4 small skinless, boneless chicken breast halves |
salt |
ground pepper |
1 cube(s) assorted olives, drained |
1/2 cube(s) dry white wine or reduced-sodium chicken broth |
4 small bay leaves (optional) |
3 cube(s) water |
1 cube(s) cornmeal |
1 cube(s) cold water |
1 teaspoon(s) salt |
Directions:
1. Directions
2. 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.
3. 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.
4. Nutrition Facts (Mediterranean Chicken and Polenta) Servings Per Recipe 4,
5. Calories 370,
6. Protein (gm) 30,
7. Carbohydrate (gm) 46,
8. Fat, total (gm) 8,
9. Cholesterol (mg) 66,
10. Saturated fat (gm) 1,
11. Monosaturated fat (gm) 5,
12. Polyunsaturated fat (gm) 1,
13. Dietary Fiber, total (gm) 3,
14. Vitamin A (IU) 437,
15. Vitamin C (mg) 25,
16. Thiamin (mg) 0,
17. Riboflavin (mg) 0,
18. Niacin (mg) 13,
19. Pyridoxine (Vit. B6) (mg) 1,
20. Folate (µg) 12,
21. Cobalamin (Vit. B12) (µg) 0,
22. Sodium (mg) 575,
23. Potassium (mg) 675,
24. Calcium (DV %) 61,
25. Iron (DV %) 4,
26. Percent Daily Values are based on a 2,000 calorie diet
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