Crisp Italian chicken & polenta

10-30 minutes 2 servings 30-60 minutes 600 kcal or less boneless chicken breast fillet boneless chicken breast fillets cherry tomato cherry tomatoes italian chicken mains mediterranean chicken parmesan polenta quick roast chicken rosemary

N/A

Source

Ingredients

500g pack ready-to-use polenta

25g parmesan , grated

2 skin-on boneless chicken breast fillets

250g pack cherry tomatoes

leaves from a few sprigs rosemary , torn

1 garlic clove , sliced

2 tbsp olive oil

Method

Heat oven to 220C/fan 200C/gas 7. Using your fingers, roughly break up 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 until the chicken skin is crisp and golden, and the polenta and cheese are turning crusty around the edges. Serve with a green salad.