Sun-Dried Tomato Pesto-Crusted Chicken Breast over Creamy Herb Polenta

Name: Sun-Dried Tomato Pesto-Crusted Chicken Breast over Creamy Herb Polenta
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 6
Cuisine: Global
Ingredients: 6 servings Freshly ground black pepper; 2 Tbsps butter; 113 grams freshly shredded Cheddar; 1 kgs chicken breasts, with wing bone, skin on; 480 milliliters chicken stock; 159 grams cornmeal; 24 grams packed fresh basil leaves; 24 grams packed fresh basil leaves; 2 garlic cloves, quartered; 476 milliliters heavy cream; 50 grams freshly grated Parmesan; 6 servings Salt; 3 Tbsps chopped scallions; 110 grams sun-dried tomatoes from a jar; 2 Tbsps vegetable oil

If you have around 1 hour and 50 minutes to spend in the kitchen, Sun-Dried Tomato Pesto-Crusted Chicken Breast over Creamy Herb Polenta might be an awesome gluten free recipe to try. For $4.11 per serving, you get a condiment that serves 6. One serving contains 818 calories, 53g of protein, and 52g of fat. If you have chicken breasts, scallions, freshly cheddar, and a few other ingredients on hand, you can make it. If you like this recipe, take a look at these similar recipes: Creamy Sun-dried Tomato Pesto Pasta with Chicken, Creamy Sun-dried Tomato Pesto Pasta with Chicken, and One-Pan Chicken with Creamy Sun-Dried Tomato Pesto Sauce.

Instructions

Preheat oven to 375 degrees F.

Equipment you will use

Oven

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.

Ingredients you will need

Sun Dried Tomatoes

Salt And Pepper

Whole Garlic Cloves

Fresh Basil

Parmesan

Equipment you will use

Food Processor

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.

Ingredients you will need

Chicken Breast

Parmesan

Chicken

Pepper

Pesto

Salt

Cooking Oil

Equipment you will use

Frying Pan

Oven

Combine chicken stock and cream in a large heavy saucepan.

Ingredients you will need

Chicken Stock

Cream

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Chicken Breast

Green Onions