Pesto Chicken with Creamy Polenta
Serves: 5 Prep Time: 20 mins | Cook Time: 1 hr | Total Time: 1 hr 20 mins
Ingredients:
For Pesto:
8.5-oz can Sundried Tomatoes in Oil
2 Garlic Cloves
1 cup Fresh Basil Leaves
1/2 cup Parmesan Cheese
1/8 tsp Salt
1 tsp Sugar
Pepper (to taste)
For Chicken:
5 Boneless, Skinless Chicken Breasts
Pepper (to taste)
1 1/2 tbsp Canola Oil
1 cup Mozzarella
1 cup Cherry Tomatoes (sliced)
For Polenta:
2 cups Chicken Stock
2 cups Heavy Cream
1 cup Cornmeal
3 tbsp Butter
1 cup Cheddar Cheese (shredded)
Salt and Pepper (to taste)
Basil for Garnish (optional)
Preparation notes:
For Pesto
Preheat oven to 375.
Blend sun-dried tomatoes, garlic cloves, and basil leaves in a food processor or blender. Stir in Parmesan, salt, pepper, and sugar. Set aside.
For Chicken
Heat oil in a large skillet over medium heat. Season chicken breasts with pepper (you don’t need salt here since there’s salt in the pesto). Brown both sides of the chicken until golden brown (about 5 mins per side). I did mine in batches.
Place chicken in an ungreased 9×13 pan and top with pesto. Cook in oven for 25 minutes, or until fork-tender and pesto has browned on top.
As soon as you take the chicken out of the oven, top with mozzarella cheese and let it melt in the pan or put it back in the oven for a few minutes until the cheese is melted.
For Polenta
While chicken is baking, start on the Polenta. In a large saucepan, combine chicken stock and heavy cream. Heat to a gentle boil over medium heat (careful not to burn).
Gradually add the cornmeal (whisking constantly).
Turn the heat to low and continue to whisk until the mixture is slightly thickened, then stir in cheddar cheese and allow the cheese to melt. Season with salt and pepper to taste.
When ready to serve, spoon polenta onto a serving plate, top with chicken breast, and garnish with chopped cherry tomatoes and more basil. You can even drizzle the pan drippings from the chicken on top if you desire.
