How To Make Crisp Italian Chicken & Polenta
From frying, roasting, grilling to slow-cooking, these chicken recipes are sure to hit the spot for our favorite lean meat to bring out the flavors in every meal that chicken lovers can’t resist.
Serves:
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup of Italian breadcrumbs
- 1/4 cup of grated Parmesan cheese
- 1/2 tsp of garlic powder
- 1/2 tsp of dried basil
- 1/2 tsp of dried oregano
- 1/4 tsp of salt
- 1/4 tsp of black pepper
- 1/2 cup of all-purpose flour
- 2 eggs
- 2 tbsp of olive oil
- 1 cup of instant polenta
- 4 cups of chicken broth
- 1/2 cup of grated Parmesan cheese
- Salt and pepper to taste
Instructions
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Preheat the oven to 375°F (190°C).
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In a shallow dish, mix together the breadcrumbs, grated Parmesan cheese, garlic powder, dried basil, dried oregano, salt, and black pepper.
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Dredge each chicken breast in flour, dip it in beaten eggs, and then coat it in the breadcrumb mixture.
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In a large skillet, heat olive oil over medium-high heat. Cook the chicken breasts for 3-4 minutes on each side until golden brown.
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Transfer the chicken breasts to a baking sheet and bake them in the preheated oven for 15-18 minutes until cooked through.
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In a medium saucepan, bring the chicken broth to a boil. Gradually whisk in the instant polenta and continue to whisk for about 3-4 minutes until thickened. Stir in the grated Parmesan cheese and season with salt and pepper to taste.
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Serve the crispy Italian chicken on top of creamy polenta.
Nutrition
- Calories : 425kcal
- Total Fat : 16g
- Saturated Fat : 5g
- Cholesterol : 132mg
- Sodium : 1280mg
- Total Carbohydrates : 30g
- Dietary Fiber : 2g
- Sugar : 1g
- Protein : 38g
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