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How to make it

  • At least 1/2 hour before prep. time, marinate the chicken breasts in italian dressing
  • Toss the flour and 4T polenta together with Herbes de Provence and salt and pepper
  • Heat deep skillet with 2 T olive oil, about med. high heat
  • Remove chicken breasts from marinade and lightly pat dry. Coat with flour mixture and saute.
  • While breasts are sauteing, finely chop 1/2 onion, celery rib, carrot, and pepper.
  • When chicken breasts are nicely browned on both sides, remove from pan and set aside.
  • If necessary, add more oil to pan
  • Saute the chopped veggies, salt and pepper lightly. Cook over medium low heat until tender.
  • Preheat oven to 350.
  • While veggies are cooking, prepare polenta: bring to boil the chicken broth with approx 1 cup of water (season with about 1 t salt if using low-sodium broth). Stir in polenta, turn down heat, stir occasionally until cooked, about 20 mins. Stir in gorgonzola, if desired.
  • Once veggies are tender, stir in diced tomatoes simmer until slightly reduced.
  • Spray casserole dish with Pam or oil lightly. Spread polenta in the bottom of the casserole, lay chicken breasts on top, then top all with the vegetable mixture. Sprinkle with 1/2 C parmesan, cover with foil and bake for about 30 minutes. Remove foil and bake additional 15 minutes.

People Who Like This Dish 3
Reviews & Comments 2

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  • modelsmom 9 years ago
    You had me with the name! Just a bonus that it sounds wonderful. (I'm thinking that the pun WAS intended, though!)
    Was this review helpful? Yes Flag
    " It was excellent "
    chefmeow ate it and said...
    Sounds like a great chicken recipe. You have my 5.
    Was this review helpful? Yes Flag

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