adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Tomato, basil & bocconcini chicken with polenta
Tomato, basil & bocconcini chicken with polenta
0 Likes
Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Healthy and flavorful Italian dish, low in fat.
Ingredients:
  • 1 x 400g can diced tomatoes
  • 1 garlic clove, crushed
  • 1 tsp drained capers, finely chopped
  • 40.00 ml shredded fresh basil
  • 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:
  • Preheat your oven to 190°C. Heat tomatoes in a saucepan over medium heat until it comes to a boil. Lower the heat and let it simmer for 5 minutes. Stir in garlic and capers and simmer for an additional minute. Remove from heat and fold in fresh basil. Season with pepper to taste.
  • Spritz a generous amount of olive oil spray in a large non-stick frying pan and heat it on high. Sear half of the chicken for 1-2 minutes on each side until golden brown. Place it in an ovenproof dish. Repeat with the rest of the chicken.
  • Pour the flavorful tomato mixture generously over the succulent chicken, then bake in the oven for 10 minutes until fragrant. Place the delightful bocconcini over the top and bake for an additional 5 minutes, or until the chicken is perfectly cooked.
  • In a saucepan over high heat, combine milk and water and bring to a boil. Gradually pour in the polenta, stirring continuously until well combined. Reduce heat to low and cook for 6-7 minutes until thickened. Season with pepper to taste.
  • Spoon the polenta into serving bowls, then top with the chicken mixture and fresh rocket before serving.

Similar Recipes