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Nutrition: per serving

  • kcal513
  • fat20g
  • saturates5g
  • carbs47g
  • sugars0g
  • fibre7g
  • protein40g
  • salt4.63g
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Method

  • step 1

    Heat oven to 220C/fan 200C/gas 7. Using your fingers, roughly break up the polenta into small chunks and scatter in the bottom of a small roasting tin. Tip in the parmesan and mix. Sit the chicken breasts, cherry tomatoes, rosemary and garlic on top of the polenta, drizzle with olive oil, then season to taste.

  • step 2

    Roast for 25 mins until the chicken skin is crisp and golden, and the polenta and cheese are turning crusty around the edges. Serve with a green salad.

RECIPE TIPS
MAKE IT WITH POTATOES

Use small chunks of unpeeled potato instead of the polenta.

Recipe from Good Food magazine, October 2005

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Comments, questions and tips (29)

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Overall rating

A star rating of 4.3 out of 5.43 ratings

lucylemon35ZxeqnpNT

I couldn't get chicken breast with skin on so used breasts without skin. Not sure if this had anything to do with them not being cooked through after the time given. I kept in for another 15 minutes. Was lovely when it was finally cooked though!

MaeveW

A star rating of 5 out of 5.

I love this recipe, have made it countless times. I always use ready-to-use polenta and it turns out great. If I can't get skin on chicken, I just make sure the fillets have plenty of the olive oil and parmesan on top to stop them drying out. I tend to cook this dish for 30-35mins (adding the…

homechefamsterdam

This recipe turned out great except I had prepared the polenta myself prior to cooking so I varied this part. It turned out excellently with the right balance of rosemary and garlic. I served it with a homemade basic tomato sauce in order to give a bit more flavour to the polenta for the guests who…

joanna1972

A star rating of 4 out of 5.

We really enjoyed this, after reading the comments I added a red pepper and a red onion, more parmesan, not that I actually weighed it, and used chicken thighs as we all prefer the taste to breast meat. I also used fresh basil as I had some which needed using instead of rosemary...next time I'll…

Cdub

I use a variation of this recipe often. Since I can't get skin-on boneless chicken (only bone-in) where I live, I get around it with skinless boneless breasts wrapped in prosciutto (or sometimes bacon, or pancetta). I ALWAYS use more Parmesan than the recipe calls for, usually reggiano since it is…

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