Italian

Jamie's 15 minute (takes me 25) Rosemary Chicken is for Dinner.

Jamie's 15 minute (takes me 25) Rosemary Chicken takes 10 minutes to prepare.

Jamie's 15 minute (takes me 25) Rosemary Chicken takes 15 minutes to cook.

Jamie's 15 minute (takes me 25) Rosemary Chicken makes 4 servings.

The ingredients for Jamie's 15 minute (takes me 25) Rosemary Chicken are:

For the Sauce:
1 big pinch dried mushrooms (preferably porcini)
400g ripe vine tomatoes
1 heaped tbsp tomato puree (paste)
1/4 fresh red chilli
1 bunch fresh basil
2 cloves garlic

For the Chicken and Polenta:
500g pack ready made polenta
olive oil
200g green beans, stalks removed
300g skinless chicken breasts
Fresh rosemary, a few sprigs
1/2 tbsp fennel seeds
20g parmesan
4 rashers streaky bacon
150g oyster (or mixed) mushrooms
200g baby spinach
Balsamic vinegar

Here is how you make Jamie's 15 minute (takes me 25) Rosemary Chicken:

Get everything ready before you even think about starting, all ingredients out and pans etc ready to go.* kettle boiled, * blender ready, * medium lidded pan on heat, * griddle pan on heat, * frying pan on heat1. Put the dried mushrooms in the blender with 150ml boiling water, the tomatoes, tomato puree, chilli, basil and crushed garlic and whizz until smooth.2. Pour the tomato sauce into a medium pan and boil for 8 minutes, stirring occasionally.3. Cut the polenta into 8 slices, rub with salt, pepper and 1 tsp oil and place on the griddle pan, slipping them over when charred and placing trimmed green beans on top of the polenta to steam.4. On a large sheet of greaseproof paper, toss the chicken with salt, pepper, rosemary leaves, fennel seeds and finely grated parmesan. Fold the paper over the top, then bash and flatten the chicken to about 1.5cm thick with a tolling pin.5. Put the chicken into the frying pan with 1tbsp oil, turning after 3 or 4 minutes, until golden and cooked through. Toss the bacon and mushrooms into the pan when you turn the chicken.6. Season the sauce to taste and pour onto a nice serving platter and top with the polenta slices and green beans. 7. Transfer the chicken, bacon and mushrooms to the board while you quickly wilt the spinach in the frying pan. 8. Season the spinach to taste and add to the platter. Slice the chicken and arrange on top of the spinach with the bacon and mushrooms then drizzle everything with balsamic vinegar.Serving Size: Makes 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user WAHZOE.

The nutritional information for Jamie's 15 minute (takes me 25) Rosemary Chicken is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 346.4

• Total Fat: 10.2 g
• Cholesterol: 52.0 mg
• Sodium: 365.1 mg
• Total Carbs: 34.6 g
• Dietary Fiber: 5.3 g
• Protein: 31.3 g

Jamie's 15 minute (takes me 25) Rosemary Chicken is Italian cuisine.