Roast Chicken Breast with Polenta and Cherry Tomatoes Recipe

Roast Chicken Breast with Polenta and Cherry Tomatoes Recipe | Katie Lee Biegel

Difficulty: Easy
Servings: 2
Total Time: 40 minutes
Active Time: 10 minutes

Nutrition Facts Per Serving

Serving Size: 1 of 2
Calories: 1743
Total Fat: 63 g
Saturated Fat: 13 g
Carbohydrates: 195 g
Dietary Fiber: 12 g
Sugars: 9 g
Protein: 93 g
Cholesterol: 224 mg
Sodium: 1783 mg

Ingredients

• Nonstick cooking spray for the baking pan
• One 1-pound tube of polenta, cut into 1/2-inch thick slices
• Kosher salt and freshly ground black pepper
• 5 tablespoons extra-virgin olive oil, plus additional for drizzling
• 2 boneless, skinless chicken breasts
• 1 teaspoon Italian seasoning
• 1/2 cup grated Parmesan cheese, plus extra for garnish
• 6 garlic cloves
• 1 pint cherry tomatoes still on the vine

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Instructions

1. Preheat the oven to 400F. Lightly coat a baking dish with nonstick spray.
2. Arrange approximately 5 polenta slices in a single layer at the bottom of the baking dish. Season with salt, pepper, and 1 tablespoon of olive oil. Lay the chicken breasts over the polenta, sprinkle with salt, pepper, Italian seasoning, and Parmesan. Scatter garlic cloves and cherry tomatoes around the chicken. Season again with salt and pepper, then pour the remaining 4 tablespoons of olive oil over everything.
3. Roast until the chicken reaches an internal temperature of 165F, about 30 minutes. Finish with extra Parmesan and a drizzle of olive oil. Serve warm.

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