Sun-Dried Tomato Pesto-Crusted Chicken Breast over

Name: Sun-Dried Tomato Pesto-Crusted Chicken Breast over Creamy Herb Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 375 degrees F.
2
For the pesto crust:
3
Blend sun-dried tomatoes, garlic cloves and basil leaves in a food processor.
4
Stir in Parmesan and add salt and pepper, to taste.
5
Set aside briefly.
6
Heat oil in a large skillet over medium heat.
7
Season chicken breast with pepper only.
8
(The Parmesan in the pesto will provide salt.)
9
Brown both sides of chicken, beginning with skin side first.
10
Coat chicken with pesto and roast in oven for 25 to 35 minutes, or until fork tender.
11
For the polenta:
12
Combine chicken stock and cream in a large heavy saucepan.
13
Heat to a gentle boil over medium heat, being careful not to burn.
14
While whisking constantly, gradually add the cornmeal in a thin stream.
15
Once cornmeal is incorporated, keep heat low and continue to whisk until mixture is slightly thickened and creamy.
16
Stir in butter and Cheddar and allow cheese to melt.
17
Season with pepper, (and salt if needed).
18
Spoon polenta onto serving plate, top with chicken breast and garnish with chopped scallions.

1274

kcal

Calories

Fat

Carbs

105

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1 cup sun-dried tomatoes from a jar, 2 garlic cloves, quartered, 1 cup packed fresh basil leaves, 1/2 cup freshly grated Parmesan, and more.

Yes, Sun-Dried Tomato Pesto-Crusted Chicken Breast over Creamy Herb 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!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions