Chicken And Zucchini With Garlicky Tomato Sauce And

Name: Chicken And Zucchini With Garlicky Tomato Sauce And Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups water; 1/2 cup instant polenta pre-cooked cornmeal; 1/3 cup provolone cheese shredded; sea salt; 4 garlic cloves smashed and peeled; 1/2 teaspoon sea salt plus more, as desired; 1/4 teaspoon red pepper flakes; 5 tablespoons olive oil divided; 3 tablespoons tomato paste; 3/4 cup vegetable broth; flour for dredging; 1/2 teaspoon paprika; freshly ground black pepper; 2 boneless skinless chicken breast halves each cut lengthwise into 4 strips, about 1 1/4 lbs total; 2 medium zucchini cut into 1/4-inch rounds

Servings: persons

2 cups water
1/2 cup instant polenta pre-cooked cornmeal
1/3 cup provolone cheese shredded
sea salt
4 garlic cloves smashed and peeled
1/2 teaspoon sea salt plus more, as desired
1/4 teaspoon red pepper flakes
5 tablespoons olive oil divided
3 tablespoons tomato paste
3/4 cup vegetable broth
flour for dredging
1/2 teaspoon paprika
freshly ground black pepper
2 boneless skinless chicken breast halves each cut lengthwise into 4 strips, about 1 1/4 lbs total
2 medium zucchini cut into 1/4-inch rounds

1
Preheat the oven to 450u00b0 F.
2
Bring the water to a slight boil in a medium saucepan. Slowly stir in the polenta in a steady stream to prevent clumping. Continue stirring until the cornmeal thickens slightly, 1-2 minutes.
3
Reduce the heat to a simmer, stir in the cheese, and season with salt. Stir until the mixture is thick but still pourable, about 2 minutes.
4
Pour the polenta into a lightly oiled 8 X 8 baking pan and tilt it back and forth to create a smooth, even layer. Bake uncovered until barely golden on the outside and still creamy on the inside, 30 minutes. Remove and let cool 5 minutes before slicing.
5
To make the sauce, place the garlic, 1/2 teaspoon of salt, and red pepper flakes in a shallow bowl. With the back of a fork, mash the ingredients together until the garlic is pasty. Add 1 tablespoon of oil and continue mashing until well blended.
6
Heat a medium skillet or saucepan over medium-low heat and add the garlic mixture. Cook 1 minute, stirring frequently, until very aromatic. Add the tomato paste and 2 tablespoons of oil to the skillet and stir 1 minute.
7
Add the vegetable broth and bring to a simmer. Reduce the heat and simmer slowly 5 minutes. Cover and keep warm while the chicken cooks.
8
To prepare the chicken, combine the flour, paprika, salt, and pepper in a large, zip-top bag. Add the chicken and shake to coat well.
9
Heat a large, nonstick skillet over medium-high heat and add 2 tablespoons of oil. Shake any excess flour from the chicken strips and add to the skillet. (Season with additional salt and pepper, if desired.)
10
Fry 4 minutes on 1 side, then turn and fry 3 minutes on the other side, until golden and just cooked through. Remove to a plate and let rest while the zucchini cooks.
11
Add the zucchini rounds to the drippings in the skillet and sear, stirring frequently, until crisp-tender, 3-4 minutes.
12
To serve, cut the polenta into 4 large squares (or 6 slices and save 2 for leftovers) and divide among plates. Lay 2 chicken strips over each and divide the zucchini among them. Spoon the tomato sauce over the chicken and polenta and serve right away.

474

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 cups water, 1/2 cup instant polenta pre-cooked cornmeal, 1/3 cup provolone cheese shredded, sea salt, and more.

Yes, Chicken And Zucchini With Garlicky Tomato Sauce And Polenta falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken And Zucchini With Garlicky Tomato Sauce And Polenta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions