Chicken Cutlets, Fresh Marinara & Creamy Polenta
Directions
- 1Place bread crumbs in a pan. Take a thin sliced chicken and cover it in breading, pressing it in. Do not use any binder (no eggs or milk).
- 2Place breaded chicken on a hot griddle until cooked through and crispy.
- 3In a large pot, add olive oil and onions. Fry until softened.
- 4Add garlic and a pinch of salt, then stir and mix until well combined.
- 5Add marinara sauce and stir to combine.
- 6Add a big pinch of salt to the marinara sauce and stir.
- 7Add fresh basil and stir to incorporate.
- 8Use a stick blender to puree the marinara sauce, making it smooth and consistent.
- 9Let the sauce cook for a second.
- 10In a large pot, add chicken stock, let it come to a simmer, then add polenta. Keep stirring and adding more stock as needed to prevent it from getting too thick.
- 11Let it cook for about 20 minutes, or until nice and tender.
- 12Add parmesan cheese and parsley, stir until well incorporated.
- 13Add heavy whipping cream to the polenta and stir to combine.
- 14Let it finish cooking for a few more minutes and place it in a pan to keep warm.
- 15Place polenta on plates. Top with chicken cutlets, marinara sauce, and mozzarella cheese. Grill broccolini and place it on the side as a veggie. Finish with a little more parmesan cheese.
Ingredients
- 2 containers bread crumbs
- 15 slices thin sliced chicken
- 1 bottle olive oil
- 1 cup onions
- 1 big old scoop garlic
- 2 pinches salt
- 1 large container marinara sauce
- 1 big handful fresh basil
- 1 container chicken stock
- 1 container polenta
- 1 container parmesan cheese
- 1 tablespoon parsley
- 1 container heavy whipping cream
- 1 container broccolini
- 1 slice mozzarella cheese
Equipment
pangriddlelarge potstick blenderwhisk
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