Thursday, December 11, 2014
3 boneless, skinless chicken breasts
1 pkg polenta
1 can petite diced tomatoes (or 3-4 fresh Roma tomatoes)
3 cloves minced garlic (or 2T)
2 T fresh basil (3T dried basil)
bread crumbs (gluten-free are fine)
Heat a few tablespoons of olive oil in a skillet on medium heat.
Using a meat tenderizer, pound the chicken breasts as flat as possible without them falling apart and dredge in bread crumbs. Add to the olive oil and cover the skillet with a lid. Let simmer until they begin to get brown, then flip the chicken and cover again.
In a separate skillet, heat a couple tablespoons of olive oil. Slice polenta into ½" slices and add to skillet. Turn over when it starts to brown up. Polenta will soften, so be careful when you're flipping it.
Once polenta starts to brown on both sides, remove the lid from the chicken, turn up the heat to medium-high and let it crisp up. When chicken is done, set aside and cover to retain heat. To that skillet, add garlic and more olive oil, if preferred. Sauté for a couple minutes, then add tomatoes and basil. Simmer until heated thoroughly.
Serve polenta and chicken with pomodoro sauce over the top.
** Tip: If you use gluten-free bread crumbs, be cautious about burning. You'll want to keep the medium heat throughout the cooking process instead of increasing heat when you remove the lid.
** This can also be served with pasta or over crusty pieces of baguette, if you prefer.