Dinner

Chicken and Balsamic Vegetables over Parmesan Polenta is for Dinner.

Chicken and Balsamic Vegetables over Parmesan Polenta takes 15 minutes to prepare.

Chicken and Balsamic Vegetables over Parmesan Polenta takes 20 minutes to cook.

Chicken and Balsamic Vegetables over Parmesan Polenta makes 4 servings.

The ingredients for Chicken and Balsamic Vegetables over Parmesan Polenta are:

1 cup - Artichoke Hearts marinated in oil, drained
2 cups Heirloom Tomatoes cut into 2 inch pieces
2 cups cremini mushrooms,
4 tbsp chopped fresh basil
1 Cup Dry Polenta
2 cups chicken stock
1 tbsp italian seasoning
1 tbsp garlic powder
2 tbsp balsamic vinegar
1 clove garlic, peeled
4 boneless, skinless chicken breasts (pounded out to about 1/4 to 1/2 inch)
4 tbsp Extra Virgin Olive Oil
1 tbsp butter
1/2 cup roasted garlic
Parmesan Cheese, grated, .5 cup
Salt & pepper to taste

Here is how you make Chicken and Balsamic Vegetables over Parmesan Polenta:

Make polenta according to package directions, use chicken stock instead of water. Stir the parmesan into the polenta when it is done cooking. Cover and set aside.Pound chicken breast to 1/4-1/2 in thickness and sprinkle with salt and pepper.Heat skillet with 3 tbsp olive oil and add 1 clove of garlic to flavor the oil. Remove and disgard the garlic when it starts to brown, you don't want it to burn.Add chicken in batches and cook 2-3 minutes per side, when cooked remove to another dish and add more to pan until all chicken is cooked and lightly brownedAdd tomatoes, salt, pepper, roasted garlic, balsamic vinegar, garlic powder, italian seasoning and artichokes to a bowl and let marinate while the chicken and mushrooms are cooking.Chop mushrooms and add to pan. Saute until cooked through. Salt and pepper if desired. Pour cooked mushrooms over chicken. Cover.Now add tomato/artichoke mixture to pan and cook over medium heat for about 5 minutes. Just to warm everything up.Spoon some Polenta onto each plate, top with chicken, then spoon tomato mixture over the top. Sprinkle each plate with a little fresh chopped basil.Serving Size:?Approximately 8 Servings

The nutritional information for Chicken and Balsamic Vegetables over Parmesan Polenta is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 519.5

• Total Fat: 24.5 g
• Cholesterol: 83.2 mg
• Sodium: 518.7 mg
• Total Carbs: 36.7 g
• Dietary Fiber: 4.9 g
• Protein: 39.6 g

The dietary needs meet for Chicken and Balsamic Vegetables over Parmesan Polenta is Gluten Free