Dinner

Chicken with Prosciutto and Tomatoes Over Polenta is for Dinner.

Chicken with Prosciutto and Tomatoes Over Polenta takes 10 minutes to prepare.

Chicken with Prosciutto and Tomatoes Over Polenta takes 25 minutes to cook.

Chicken with Prosciutto and Tomatoes Over Polenta makes 2 servings.

The ingredients for Chicken with Prosciutto and Tomatoes Over Polenta are:

2 (3-ounce) chicken thighs, skinned
1 tablespoon chopped fresh or 1 teaspoon dried rubbed sage
1/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
1/2 cup all-purpose flour
2 teaspoons olive oil
1/2 cup dry white wine
1/2 cup yellow cornmeal
1 cups water
1 cup chopped seeded peeled tomato
1 teaspoon fresh lemon juice
2 very thin slices prosciutto or ham, cut into thin strips (about 1/4 cup)
Sage sprigs (optional)

Here is how you make Chicken with Prosciutto and Tomatoes Over Polenta:

Sprinkle the chicken with sage, 1/8 teaspoon salt, and pepper. Place flour in a shallow dish. Dredge chicken in flour. Heat the oil in a nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side. Add wine; cover, reduce heat, and simmer for 20 minutes or until a meat thermometer registers 180?.Place the cornmeal and 1/8 teaspoon salt in a 1-quart casserole. Gradually add water, stirring until blended. Cover. Microwave at high 12 minutes, stirring every 3 minutes. Let stand, covered, 5 minutes.Remove chicken from pan. Add tomato to pan; cook 1 minute. Stir in juice and prosciutto. Spoon polenta onto plates, and top with chicken. Serve with the sauce. Garnish with sage sprigs, if desired.Serving Size: Makes 2 servings of 1 thigh, 1/2 cup polenta, and 1/2 cup sauce eachNumber of Servings: 2Recipe submitted by SparkPeople user NAPLESNANCY.

The nutritional information for Chicken with Prosciutto and Tomatoes Over Polenta is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 482.0

• Total Fat: 21.5 g
• Cholesterol: 85.0 mg
• Sodium: 1,133.2 mg
• Total Carbs: 38.9 g
• Dietary Fiber: 4.1 g
• Protein: 28.3 g