Chicken Parmesan with Fresh Basil Tomato Sauce and Polenta Recipe

When it comes to dinner, I’m always looking for healthy easy-to-prepare recipes, especially ones that utilize chicken. I purchase a lot of chicken since it’s inexpensive (compared to other meats) and you can find it in a variety of different cuts. When it goes on sale, I like to stock-up!

Today’s guest post recipe is courtesy of: Pangea Nutrition who recently announced its new Modern Mediterranean Diet Program, where people can sign up to receive a month of groceries and recipes to set them on a path to eating the way people in the Mediterranean have eaten for centuries (which clinical trials have shown to prevent various health issues and promote longevity).

Reader’s Discount: Pangea would like to offer you an additional 10% off a month of the program, with the code MDM17 through mid-June.

Chicken Parmesan with Fresh Basil Tomato Sauce and Polenta Recipe
* Makes 2 Servings

1 lb. chicken tenders
1 cup panko breadcrumbs
1 cup flour
2 eggs
6 tablespoons extra virgin olive oil
1/4 cup cornmeal
1/4 cup parmesan cheese
12 cherry tomatoes (1/2 pint)
2 tablespoons of fresh basil, chiffonade

For the polenta: Bring small pot filled with 1 cup of water to boil. Slowly add 1/4 cup cornmeal while stirring, until mixed well. Reduce to a simmer and cook for 30 minutes while stirring occasionally (every 5 minutes).

Set up breading station with 3 shallow dishes: On dish 1: place 1/4 cup flour; on dish 2: whip 2 eggs; and on dish 3: spread 1/2 cup breadcrumbs. To bread the chicken: pat dry with a paper towel and coat each tender in flour, shaking to remove excess. Then dip in egg, making sure it covers completely, and then coat in breadcrumbs. Press down gently to adhere.

Heat 6 tablespoons of extra virgin olive oil in a large pan. Place the breaded chicken tenders in the pan and heat for 4-5 minutes on each side, or until golden brown. Meanwhile, cut the basil into a chiffonade: stack the leaves and roll them, and then thinly slice.

After removing the chicken, add to the hot pan 12 cherry tomatoes and 2 tablespoons basil chiffonade. Toss for 1-2 minutes, until the tomato skins blister.

For the polenta: Now mix in 1/4 cup parmesan cheese. (Optional: add 1-2 tablespoons of water to reach desired thickness.)

Serve each plate with the chicken on a bed of polenta, topped with fresh basil tomato sauce.

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