Monday, September 27, 2010
Baked Chicken with Polenta
4 skinless, boneless chicken breasts
8 sun-dried tomatoes packed in olive oil, sliced into thin strips
1/2 tsp Good Seasons Italian seasoning mix
3 TBS. of olive oil from the sun-dried tomatoes jar
1 cup assorted pitted olives, drained
1/2 cup white wine, your favorite one
3 small bay leaves
Preheat oven to 375 degrees. Season Chicken with salt and pepper. Heat tomato oil in an oven proof skillet over medium-high heat. Fry chicken in hot oil until browned on both side, about 3 minutes per side. Turn off heat and add tomatoes, Italian seasoning mix, olives, wine and bay leaves. Put in oven and bake uncovered for 10 to 15 minutes.
1 Cup Corn Meal
3 cups boiling plus one cup cold water
3/4 tsp. salt
3-4 TBSP. Unsalted Butter
2 TBSP. Parmesan Cheese, grated
Bring 3 cups water to a boil in a large sauce pot. In a bowl, combine remaining 1 Cup cold water, salt and corn meal. Slowly stir into boiling water and cook until thick and bubbly. Turn heat to low and simmer about 15 minutes, stirring occasionally. After 15 minutes, turn heat off, stir in butter and parmesan cheese. Serve with chicken.
Mozzarella and Tomato Salad
Using small mozzarella balls and grape tomatoes, slice in half. Add 1 TBSP. italian salad dressing (your favorite brand) 1-2 tsp. balsamic sauce (not vinegar) and salt to taste. Mix together and serve over a bed of watercress. Enjoy!