Wednesday, 2 September 2009

Chicken Parmigiano with Creamy Polenta

Got this recipe while flipping through the numerous non-English speaking channels on TV.......
There seemed to be a lot of talk shows on in the morning and one of them was the bubbly and loquacious Rachel Ray, famous for her 30 minutes meal concept. Didn't know that Rachel Ray has her very own talk show now, although I would still prefer if she sticks to the cooking than the talking....

Chicken Parmigiano with Creamy Polenta

1/2 cup flour
1 egg, lightly beaten
1/4 cup polenta
1 cup grated Parmigiano-Reggiano
1 tbsp chopped parsley ( optional)
1 tsp oregano
Salt and freshly ground black pepper
4 chicken breast cutlets

2 tablespoons extra-virgin olive oil
2 cloves garlic, chopped
1 teaspoon crushed red pepper flakes
1 small onion, finely chopped
1 can diced tomatoes
1 cup chopped fresh basil
1 cup shredded mozzarella

Set up three dishes on your counter-top: Fill one with the flour, one with the eggs, and the other with a mixture of the polenta, half the grated cheese, herbs, salt and pepper.

Place a large skillet over medium-high heat with 2 tablespoons of olive oil. While the pan is heating up, season the chicken cutlets with salt and freshly ground black pepper, and coat each one in the flour, then in the egg, and lastly in the cheesy breadcrumbs.

Once the oil is hot, cook the chicken cutlets until golden brown and cooked through, 3-5 minutes per side depending on how thick they are.

While the chicken is cooking, place a medium-size pot on the stove over medium heat. Add 1 tablespoon oil.
Add garlic, crushed red pepper flakes and chopped onion. Cook 5-6 minutes, stirring often, until softened. Add the tomatoes and heat them through, about 2 minutes. Remove the pot from the heat and stir in the basil, then season the sauce with salt and freshly ground black pepper.

Layer the chicken with the sauce in a casserole dish. Top the casserole with the remaining grated Parmigiano and mozzarella. Brown the casserole under the broiler until the cheese has melted and is lightly golden brown, about 3 minutes.

Garnish with some chopped basil before serving.

Creamy Polenta

2 cups chicken broth
1 cup milk
1 cup quick-cooking polenta
1/4-1/2 cup grated Parmigiano Reggiano cheese
Salt and freshly ground black pepper

Heat a medium size saucepot over medium-high heat with the stock and milk. Bring the liquids to a simmer and stir in the polenta, whisking constantly so it doesn't clump.
Stir frequently, until the polenta thickened.
Remove from the heat and stir in the cheese. Season with salt and freshly ground black pepper and serve immediately.