Chicken & Polenta

I have never really tried polenta before, well once when the recipe asked for me to pan fry it and it turned turned out to be a total disater, bland, stodgy and burnt.  So when I saw this recipe from the Good Food website I though I may as well give it another go and boy was I pleased I did.  A total Friday night treat, delicious, moist and very flavourful.

Chicken & Polenta

Serves 2, WW Pro Points 21 per servings approx.

500g Ready to use Polenta

25g grated Parmesan

2 chicken breasts, FR corn fed skin on approx 200g each

250g cherry tomatoes

1 clove garlic, sliced

2 tbls olive oil

Leaves of a couple sprigs or rosemary

Heat oven to 200oc. Crumble the polenta into small chunks and scatter in the bottom of a small roasting tin. Tip in the Parmesan and mix. Sit the chicken breasts, cherry tomatoes, rosemary and garlic on top of the polenta, drizzle with olive oil, then season to taste.

Roast for 25 mins or until the chicken skin is crisp and golden and the meat fully cooked. The polenta and cheese should have turned crusty around the edges. Serve with a green salad.

So very simple, yet utterly scrumptious.  I now love polenta!