Rosemary And And Parmesan Crusted Chicken With Polenta

1. 1

   Take Sauce ingredients and place in blender - then cook down.

2. 2

   Cut pre-cookd polenta into slices (about .25 - .5 in)

3. 3

   Drizzle olive oil on polenta, then grill making char marks

4. 4

   Season chicken breasts with rosemary, fennel, and cheese. cover with parchment paper and pound down to drive in the seasoning and tenderize and flatten the breasts. Do both sides.

5. 5

   Cook the seasoned chicken breasts in a tablespoon of olive oil. Add pancetta to pan while chicken cooks.

6. 6

   Put asparagus on top of polenta after you turn the polenta once.

7. 7

   Add oyster mushrooms to pan with chicken.

8. 8

   Spoon tomato sauce onto plate

9. 9

   Remove chicken from pan - to be sliced

10. 10

    Add spinach to pan, add a little olive oil, cook until wilted.

11. 11

    Plate the polenta, asparagus, spinach, slided chicken, oyster mushrooms, pancetta - drizzle balsamic vinegar over the dish

* Per serving · 4 servings · Values may vary.

No additional tips available.