Recipe courtesy of Robert Irvine
Sun-Dried Tomato Pesto-Crusted Chicken Breast over Creamy Herb Polenta
Total:
1 hr 50 min
Active:
20 min
Yield:
6 servings
Level:
Intermediate
Total:
1 hr 50 min
Active:
20 min
Yield:
6 servings
Level:
Intermediate

Ingredients

  • 1 cup sun-dried tomatoes from a jar
  • 2 garlic cloves, quartered
  • 1 cup packed fresh basil leaves
  • 1/2 cup freshly grated Parmesan
  • Salt
  • Freshly ground black pepper
  • 1 1/2 tablespoons vegetable oil
  • 6 (6-ounce) chicken breasts, with wing bone, skin on
  • 2 cups chicken stock
  • 2 cups heavy cream
  • 1 cup cornmeal
  • 2 tablespoons butter
  • 1 cup freshly shredded Cheddar
  • 3 tablespoons chopped scallions
  • Salt
  • Freshly ground black pepper

Directions

For the chicken with sun-dried tomato pesto crust:

For the creamy polenta:

Preheat oven to 375 degrees F.

For the pesto crust:

Blend sun-dried tomatoes, garlic cloves and basil leaves in a food processor. Stir in Parmesan and add salt and pepper, to taste. Set aside briefly. Heat oil in a large skillet over medium heat. Season chicken breast with pepper only. (The Parmesan in the pesto will provide salt.) Brown both sides of chicken, beginning with skin side first. Coat chicken with pesto and roast in oven for 25 to 35 minutes, or until fork tender.

For the polenta:

Combine chicken stock and cream in a large heavy saucepan. Heat to a gentle boil over medium heat, being careful not to burn. While whisking constantly, gradually add the cornmeal in a thin stream. Once cornmeal is incorporated, keep heat low and continue to whisk until mixture is slightly thickened and creamy. Stir in butter and Cheddar and allow cheese to melt. Season with pepper, (and salt if needed). Spoon polenta onto serving plate, top with chicken breast and garnish with chopped scallions.

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