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| Chicken Polenta Recipe |
Try this Yummy pesto chicken Lasagna. There is no noodles but polenta instead. Your family will love this tasty version of the classic. Ingredyents: 6 large sized Tomatoes, Diced, 6 large sized Tomatoes, pureed, 6 Clavette Minced garlic, 1 / 2 cup fresh basil, chopped, 1 / 4 cup fresh oregano, chopped, 2 tbsp honey, salt to taste, ground black pepper, to taste, 10 fresh kremini Mushrooms, Sliced, 1 / 4 of a large vidalia onion, Diced, 2 tbsp extra virgin olive oil, £ 1 chicken breast - Cubed, 2 (16 that) Packages polenta, cut into 1 / 4 inch thick Slices, 4 that pesto, 1 cup mozzarella cheese, Shredded Instructions: preheat oven to 375 Degrees. In a medium sized saucepan, combine Diced Tomatoes, pureed Tomatoes, garlic, earlier, oregano, and honey. Add salt and ground pepper to taste. Cook over medium heat for 45 minutes, sauce will Tieken. Add in Mushrooms and Onions and mix well. Cook for an additional 15 minutes. • Heat the olive oil in a large Skillet over medium heat and cook the chicken a little on all sides until no more pink on the outside, set aside in a separate bowl. Using the same Skillet, pot both sides of the polenta pieces in the remaining olive oil until the Outsides are Crispy. Put half of polenta Slices on the bottom of the 9 × 13 glass baking dish. Spread a thin layer of pesto (about half) over the polenta. Cover the polenta with a layer of chicken, the tomato sauce mixture and a semi-cup of the mozzarella. Repeat the layers of polenta, pesto, chicken, and sauce mix. Cover with aluminum foil and bake for 25 minutes. Remove from oven and top with remaining mozzarella cheese. Return to oven, this time Uncovered, for about 5 minutes or until cheese is melted.
