Tomato Basil Bocconcini Chicken with Polenta
Tomato Basil Bocconcini Chicken with Polenta
Ingredients
Main
- 1 x 400g can diced tomatoes
- 1 garlic clove, crushed
- 1 tsp drained capers, finely chopped
- 2 tbsp shredded fresh basil
- Olive oil spray
- 2 (about 500g) single chicken breast fillets, thinly sliced horizontally
- 75g bocconcini, thinly sliced
- 500ml (2 cups) skim milk
- 500ml (2 cups) water
- 170g (1 cup) instant polenta (cornmeal)
- Rocket leaves, to serve
Instructions
- 1
Preheat oven to 190°C. Heat tomato in a saucepan over medium heat. Bring to the boil. Reduce heat to low and simmer for 5 minutes. Add garlic and capers, and simmer for 1 minute. Remove from heat. Stir in basil. Season with pepper.
6 min - 2
Spray a large non-stick frying pan with olive oil spray. Heat over high heat. Add half the chicken and cook for 1-2 minutes each side or until golden. Transfer to an ovenproof dish. Repeat with the remaining chicken.
2 min - 3
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.
15 min - 4
Meanwhile, bring the milk and water to the boil in a saucepan over high heat. Gradually add the polenta in a thin steady stream, stirring constantly until combined. Reduce heat to low and cook, stirring, for 6-7 minutes or until the mixture thickens. Season with pepper.
7 min - 5
Divide the polenta among serving bowls. Top with the chicken mixture and rocket to serve.
