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Tuscan Chicken Breasts with Polenta


Tuscan Chicken Breast with Polenta

Tuscan Chicken Breast with Polenta

Cornmeal is ground from dried white or yellow corn and is a versatile grain high in fiber and many essential nutrients. Polenta, a staple of northern Italy, is a mush made from cornmeal. Here, it is cooled until firm, then sliced, lightly browned and topped with an herbed tomato sauce.

Yield

Makes 8 servings

Ingredients

4 cups fat-free reduced-sodium chicken broth
1 cup polenta or yellow cornmeal
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon black pepper
8 skinless chicken breasts (about 3 pounds)
Tuscan Tomato Sauce
Nonstick cooking spray
Fresh spinach leaves, steamed (optional)

Preparation

  1. Bring chicken broth to a boil in large saucepan over high heat; slowly stir in polenta. Reduce heat to low; cook 15 to 20 minutes, stirring frequently, or until mixture is very thick and pulls away from side of pan. (Mixture may be lumpy.) Pour polenta into greased 9X5-inch loaf pan. Cool; cover and refrigerate 2 to 3 hours or until firm.
  2. Preheat oven to 350°F. Combine garlic powder, Italian seasoning, salt and pepper in small bowl; rub on all surfaces of chicken. Arrange chicken, meaty side up, in single layer in 13X9-inch baking pan. Bake, uncovered, about 45 minutes or until chicken is no longer pink in center and juices run clear.
  3. Meanwhile, prepare Tuscan Tomato Sauce; keep warm.
  4. Remove polenta from pan; transfer to cutting board. Cut polenta crosswise into 16 slices. Cut slices into triangles, if desired. Spray large nonstick skillet with cooking spray; heat over medium heat until hot. Cook polenta about 4 minutes per side or until lightly browned.
  5. Place spinach leaves, if desired, on serving plates. Arrange polenta slices and chicken over spinach; top with Tuscan Tomato Sauce.

Nutritional Information

Serving Size: 1 chicken breast with 2 slices polenta (4 triangles) and 1/4 cup plus 2 tablespoons Tuscan Tomato Sa
Sodium 406 mg
Protein 31 g
Fiber 4 g
Carbohydrate 21 g
Cholesterol 69 mg
Saturated Fat 1 g
Total Fat 4 g
Calories from Fat 15 %
Calories 248

Dietary Exchange

Vegetable 1
Starch 1
Meat 3

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