Mediterranean Chicken With Plum Tomatoes and Polenta

Creamy Parmesan polenta complements Mediterranean chicken that's cooked in a flavorful plum tomato and chickpea blend in this restaurant-quality dish that's easily made at home.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 350 Calories

Ingredients

• 1 ½ teaspoons salt
• 1 cup water
• 1 tablespoon butter
• 4 cups water
• ¼ cup chopped fresh parsley
• ⅛ teaspoon ground black pepper
• ¼ cup grated Parmesan cheese
• salt and ground black pepper to taste
• 4 cloves garlic, minced
• 3 tablespoons olive oil, divided
• 1 teaspoon white wine vinegar
• ¾ cup yellow cornmeal
• 1 (15 ounce) can chickpeas, drained
• 1 ½ pounds skinless, boneless chicken breasts, cut into bite-size pieces
• 4 plum tomatoes - cored, seeded, and chopped
• 2 tablespoons pitted and chopped Kalamata olives

Recipe Instructions

Step 1

Season chicken with salt and pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken and brown, about 4 minutes. Transfer chicken to a plate.

Step 2

Reduce skillet heat to medium-low and add remaining 1 tablespoon oil. Add garlic and cook until soft, about 30 seconds. Add chickpeas and 1 cup water and bring to a boil; reduce heat and cook until reduced by 1/2, about 2 minutes.

Step 3

Add tomatoes to the simmering skillet and cook until soft and starting to fall apart, 4 to 5 minutes. Add olives, vinegar, and browned chicken and toss until heated through and chicken is no longer pink in the center and juices run clear, about 5 minutes.

Step 4

Meanwhile, bring water, salt, and pepper for polenta to a boil over high heat. Add cornmeal slowly while whisking constantly. Reduce heat to medium and simmer, whisking frequently, until thickened, 10 to 13 minutes. Remove from heat; add Parmesan cheese and butter and stir until smooth.

Step 5

Add parsley to chicken mixture and plate with polenta.