Mediterranean Chicken With Plum Tomatoes and Polenta recipe
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Ingredients
- 1 ½ pounds skinless, boneless chicken breasts, cut into bite-size pieces salt and ground black pepper to taste 3 tablespoons olive oil, divided 4 cloves garlic, minced 1 (15 ounce) can chickpeas, drained 1 cup water 4 plum tomatoes - cored, seeded, and chopped 2 tablespoons pitted and chopped Kalamata olives 1 teaspoon white wine vinegar 4 cups water 1 ½ teaspoons salt ⅛ teaspoon ground black pepper ¾ cup yellow cornmeal ¼ cup grated Parmesan cheese 1 tablespoon butter ¼ cup chopped fresh parsley
Nutrition Info
- 350.3 caloriescarbohydrate: 27 gcholesterol: 72.6 mgfat: 13.6 gfiber: 3.5 gprotein: 29 gsaturatedFat: 3.6 gservingSize: -sodium: 903.2 mgsugar: 1.4 gtransFat: : -unsaturatedFat: : -
Directions Mediterranean Chicken With Plum Tomatoes and Polenta
Directions
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Season chicken with salt and pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken and brown, about 4 minutes. Transfer chicken to a plate.
Reduce skillet heat to medium-low and add remaining 1 tablespoon oil. Add garlic and cook until soft, about 30 seconds. Add chickpeas and 1 cup water and bring to a boil, reduce heat and cook until reduced by 1/2, about 2 minutes.
Add tomatoes to the simmering skillet and cook until soft and starting to fall apart, 4 to 5 minutes. Add olives, vinegar, and browned chicken and toss until heated through and chicken is no longer pink in the center and juices run clear, about 5 minutes.
Meanwhile, bring water, salt, and pepper for polenta to a boil over high heat. Add cornmeal slowly while whisking constantly. Reduce heat to medium and simmer, whisking frequently, until thickened, 10 to 13 minutes. Remove from heat, add Parmesan cheese and butter and stir until smooth.
Add parsley to chicken mixture and plate with polenta.