Crisp Italian chicken & polenta
30 min
Ingredients
- 500g pack ready-to-use polenta
- 25g parmesan grated
- 2 skin-on boneless chicken breast fillets
- 250g pack cherry tomatoes
- leaves from a few sprigs rosemary torn
- 1 garlic clove sliced
- 2 tbsp olive oil
Instructions
2 steps
- 1
Heat oven to 220C/fan 200C/gas 7. Using your fingers, roughly break up the polenta into small chunks and scatter in the bottom of a small roasting tin. Tip in the parmesan and mix. Sit the chicken breasts, cherry tomatoes, rosemary and garlic on top of the polenta, drizzle with olive oil, then season to taste.
- 2
Roast for 25 mins until the chicken skin is crisp and golden, and the polenta and cheese are turning crusty around the edges. Serve with a green salad.
25 min
Progress
0 / 2 steps
Nutrition
Per serving (based on 2 servings)
Calories
513cal
Protein
40.0g
Carbs
47.0g
Fat
20.0g
Fiber
7.0g
Sugar
0.0g
Sodium
5mg
