Ingredients:
For the Chicken and Polenta:
• 4 boneless, skinless chicken breasts
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1 tube (18 ounces) pre-cooked polenta, sliced into 1/2-inch rounds
For the Caprese Topping:
• 2 cups cherry tomatoes, halved
• 1 cup fresh mozzarella, sliced or in small balls (bocconcini)
• 1/4 cup fresh basil leaves, torn
• 2 tablespoons balsamic glaze
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
Instructions:
1. Preheat Oven:
Preheat your oven to 400°F (200°C).
2. Prepare the Chicken:
Season the chicken breasts with salt and pepper.
3. Sear the Chicken:
In a large ovenproof skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken breasts and sear for 2-3 minutes on each side until golden brown. Remove from the skillet and set aside.
4. Arrange Polenta:
In the same skillet, arrange the sliced polenta rounds in a single layer. Place the seared chicken breasts on top of the polenta.
5. Caprese Topping:
In a bowl, combine the cherry tomatoes, fresh mozzarella, torn basil leaves, minced garlic, 1 tablespoon of olive oil, salt, and pepper. Mix well.
6. Assemble:
Spoon the Caprese mixture over the chicken breasts and polenta in the skillet.
7. Bake:
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
8. Finish:
Remove from the oven and drizzle with balsamic glaze. Let it cool for a few minutes before serving.
9. Serve:
Garnish with additional fresh basil leaves if desired. Serve hot.
Enjoy your Caprese Chicken & Polenta Bake!