Here is another favorite tomato recipe, my father’s chicken recipe. I serve it as Chicken and Cheesy Polenta. This recipe is easy to prepare and always pleases. On my last visit to spend time with family my dad made this recipe but used a new secret ingredient. Use this recipe as a guideline, my dad plays with the recipe and you should too. It’s rather amazing served with this easy Cheesy Polenta.
Father's Fab Chicken
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: phoebe's pure food
: dinner, main dish, easy
Serves: 6
Ingredients
- 1 can (14.5 ounces) diced tomatoes
- 1 small can tomato sauce
- 2 teaspoons dried oregano
- ½ teaspoon pepper flakes
- ¼ teaspoon Chinese five spice (if you don't have use a pinch of dried cinnamon and ginger)
- Splash of soy sauce (gluten-free optional)
- 4 split chicken breasts, bone-in & skin removed (use boneless but it is more moist using bone-in)
- 2 cups chopped onions
- 3 carrots, cut into about 1-inch pieces
- 2 sweet potatoes, cubed (peel or unpeeled)
- 6 cloves of garlic, chopped
Instructions
- Preheat the oven to 350 degrees.
- Prepare a baking dish by coating lightly with olive oil.
- Mix the diced tomatoes, sauce, oregano, pepper flakes, Chinese five spice and soy sauce.
- Place the chicken in the baking dish, cover with the onions, carrots, sweet potatoes and garlic.
- Pour the sauce on top on the chicken and vegetables.
- Cover and bake for 30 minutes. Uncover and baked for remaining 30 minutes.
Cheesy Polenta
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I could eat this Creamy Herbed Polenta recipe for breakfast, lunch or dinner. As a young girl, my mom would prepare unseasoned polenta, allow it to get firm and fry if for breakfast. We would enjoy it with a drizzle of honey and a bit of butter, it was heavenly. You can get so creative with this recipe. If you prefer it extra creamy try substituting one third of the broth for milk or cream. That’s just the beginning. Have fun!
The polenta can be served immediately, while still creamy and smooth. You can also allow it to cool and sauté it until the edges get golden and crispy. If you decide to try the sautéing method spoon the polenta into a greased pie dish, cover and cool in the refrigerator. Slice into personal serving sized pieces and sauté in butter or olive oil until each side is golden.
The polenta can be served immediately, while still creamy and smooth. You can also allow it to cool and sauté it until the edges get golden and crispy. If you decide to try the sautéing method spoon the polenta into a greased pie dish, cover and cool in the refrigerator. Slice into personal serving sized pieces and sauté in butter or olive oil until each side is golden.
: phoebe's pure food
: vegetarian, gluten free, side dish
Serves: 4-6
Ingredients
- 2 teaspoons chopped garlic
- 1 tablespoon extra virgin olive oil
- 3 - 4 cups low-sodium vegetable broth
- 1½ cup organic cornmeal
- 2 teaspoons dried oregano or dried Italian herb blend
- ½ cup grated Parmesan or Manchego cheese
- 1 tablespoon butter
Instructions
- Over medium-low heat sauté the garlic in the olive oil for 30 seconds.
- Add 3 cups of broth and bring to a boil.
- Gradually whisk the cornmeal into the broth until it is creamy. Turn to medium-low heat, continuing to stir, and cook for 5-8 minutes. Be very careful to frequently stir, air pockets will form and the popping cornmeal mixture can burn your skin. If you want it thinner add a bit more broth until desired consistency is reached.
- Stir in the cheese and butter. Serve immediately for a creamy polenta side dish.
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