This one had been lurking in the recipe folder for some time, I was just unsure about the bocconcini (never tried it) and the polenta (it always blows up on me) but overall it did sound like a nice dish...just kinda hoped someone would do all the hard work for me! But seeing as I have waited and my personal chef hasn't shown up, I thought I better give it a go myself!
All you need is:
1 x 400g can diced tomatoes
2 tspn crushed garlic
2 tspn crushed basil
500g chicken breast fillets, (you could thinly slice them into 4 x thin fillets or I just sliced mine into stir fry kinda style strips)
100g bocconcini thinly sliced
2 cups skim milk
2 cups chicken stock
1 cup instant polenta (cornmeal)
Some spicy red sauce if you have some handy :)
Preheat oven to 190°C.
Heat tomato in a saucepan over medium heat and simmer for 5 minutes. Add garlic and basil simmering for a further 1 minute. Remove from heat and season with salt and pepper.
Spray a large non-stick frying pan with olive oil spray. Heat over high heat. Add the chicken and cook for 1-2 minutes each side or until golden. Transfer to an ovenproof dish.
Pour the tomato mixture over the chicken. Bake in oven for 10 minutes. Arrange the bocconcini over the chicken and bake for a further 5 minutes or until the chicken is cooked through.
While the chicken is in the oven bring the milk and stock to the boil in a saucepan over high heat. Gradually add the polenta in a thin steady stream, stirring constantly until combined. If you don't stir it constantly it tends to kinda pop and explode....Reduce heat to low and cook, stirring, for 6-7 minutes or until the mixture thickens. Season with salt, pepper and some spicy red sauce, or even a tbspn of your tomato mixture from the chicken, just to tie the flavours in.
Divide the polenta among serving bowls. Top with the chicken mixture and serve.
This is a really delicious dish and whilst it does involve a few elements to make, it is well worth it!
Hope you all had a fantastic weekend!
Em x
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