Savor The Flavors of Summer
Here’s a recipe for dinner time success. An easy weeknight meal that’s filled with summers best flavors. A great way to change things up, but not have to spend your entire night cooking. This recipe takes advantage of so many flavors that are at their very best right now. It’s a late summer comfort dish. Fresh tomatoes, pesto sauce, fresh herbs and chicken. I love to serve this over polenta. Polenta is the most amazing, creamy comfort food and a great change to the usual chicken partners, like potatoes or rice. Try this Chicken with Pesto and Tomatoes over Creamy Polenta.
Pesto
Pesto is a blend of fresh basil, olive oil, pine nuts and Parmesan cheese. I like to make pesto in the summer. I can keep it fresh in the refrigerator for at least a month. It’s ready to grab anytime I want to cook something and add tons of flavor. I also preserve it, when I’m fortunate enough to have tons of basil. If you prefer, you can buy delicious pesto in the stores too. There are so many ways to use pesto in cooking.
For my recipe and other ideas on how to cook with pesto, here’s a link: https://wp.me/p9KEfL-2xa
Fresh Tomatoes
Another great way to add flavor and keep it simple is to use fresh tomatoes in recipes. I frequently add whole cherry tomatoes to recipes like this Chicken with Pesto and Tomatoes recipe. The simple braising brings out the very best of the fresh tomato flavors with zero added effort. The addition of the tomatoes gives perfect balance to the richness of the pesto and the polenta. The tomatoes cook just until soft.
My garden is zipping out these tomatoes right now, but if you don’t have them growing in your yard, get some now while the best of the best are still in season. You can get them right now from your neighbors garden grocery stores and farmers markets.
For the Creamy Parmesan Polenta
Bring 4 cups water and 1 teaspoon salt to boil in heavy large saucepan. Gradually whisk in 1 cup yellow cornmeal. Whisk constantly until mixture is smooth and begins to thicken. Reduce heat to medium low and cook until tender and thickened but still creamy, stirring often, about 20 minutes.
Stir in 2 tablespoons of butter and 1/2 cup of freshly grated Parmesan cheese. Season to taste with salt and pepper.
Chicken with Pesto and Tomatoes
In a non-stick saute pan, add 1 tablespoon olive oil and heat over medium high heat. Once hot, add the seasoned chicken. If you’re using skin on chicken, put the skin side down. Let the chicken cook and sear about 3 minutes. Flip over and sear the other side, 3 more minutes.
Remove from the pan to a plate, set aside.
Reduce heat to medium and add 2 cloves of chopped garlic, 1 sliced shallot. Once the shallot is translucent increase heat to medium high. Add 1/2 cup white wine and 1 cup chicken broth/stock and cook down, removing any of the brown bits on the bottom of the pan. Once reduced to about half, add 2 tablespoons of prepared pesto sauce. Mix to combine. Reduce the heat to medium low and add the chicken and any of the juices from the plate back to the pan and continue to cook for about 10 minutes.
Add fresh tomatoes. I am used a few large quartered tomatoes and about 1 cup of fresh, whole cherry tomatoes. You can use any combination you like. Continue to cook another 10 minutes on medium low heat. The chicken should be cooked through and register 165º in the center. The cherry tomatoes should be heated through and just ready to burst, but still whole.
To serve, add a generous spoonful of the creamy Parmesan Polenta, then top with Chicken with Pesto and Tomatoes. Garnish with fresh chopped herbs, such as fresh basil and chives.
Enjoy!
Chicken with Pesto and Tomatoes over Creamy Parmesan Polenta
Ingredients
For the Chicken with Pesto and Tomatoes
- 2 boneless chicken 1/2 breasts, cut in half
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 shallot, thinly sliced
- 1/2 cup dry white wine
- 1 cup chicken broth/stock
- 2 tablespoons pesto
- 1 1/2 cups tomatoes, whole cherry or quartered tomatoes
For the Creamy Parmesan Polenta
- 1 cup yellow cornmeal or stone ground polenta
- 4 cups water (You can also use chicken broth for added flavor)
- 2 tablespoons butter
- 1/2 cup freshly grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground pepper, or to taste
Garnish: Fresh chopped basil, chives or both
Instructions
For the Chicken with Pesto and Tomatoes
- Season chicken with salt and pepper
- In a non-stick saute pan, add 1 tablespoon olive oil and heat over medium high heat.
- Once hot, add the seasoned chicken.
- If you're using skin on chicken, put the skin side down first.
- Let the chicken cook and sear about 3 minutes.
- Flip over and sear the other side, 3 more minutes.
- Remove from the pan to a plate, set aside.
- Reduce heat to medium and add 2 cloves of chopped garlic, 1 sliced shallot.
- Once the shallot is translucent, add 1/2 cup white wine and 1 cup chicken broth/stock.
- Increase heat to medium high and cook down, removing any of the brown bits on the bottom of the pan.
- Once reduced to about half, add 2 tablespoons of prepared pesto sauce, mix to combine.
- Reduce heat to medium low
- Add the chicken and any of the juices from the plate back to the pan and continue to cook for about 10 minutes
- Add fresh tomatoes.
- Continue to cook another 10 minutes on medium low heat.
- The chicken should be cooked through and register 165º in the center. The cherry tomatoes should be soft and just about to burst.
To serve, add a generous spoonful of the creamy Parmesan polenta, then top with Chicken with Pesto and Tomatoes.
Garnish with fresh chopped herbs.
Enjoy
Karen Harris https://www.bittersaltysoursweet.com
