Chicken Parmigiana With Creamy Polenta



8 oz crushed tomatoes. (DOP San Marazno)

3 cloves of garlic minced

1 teaspoon salt

1 teaspoon of oil

1 teaspoon pepper

2 basil leaves (chopped)


1 clove of garlic minced

1teaspoon of olive oil

½ cup of chicken broth

1 cup of water

1/3 cup of Polenta/Corn Meal

1 teaspoon salt

1 teaspoon butter

1ounce Brie

1 ounce Parmesan


2 Skinless Boneless chicken breasts (fat trimmed)

1 egg

¼ milk

Italian seasoned breadcrumbs

Panko breadcrumbs

2 teaspoons flour

2 Teaspoons salt

2 teaspoons black pepper

¼ cup of parmigiana cheese

4 basil leaves


1. Place skillet on medium heat, once hot place oil.

2. Add garlic and sauté for 2 minutes careful not to burn.  Add basil once you can smell the basil add tomatoes salt and pepper and simmer for 10 min on low heat

3. In a heavy bottomed saucepan, heat oil over medium heat add garlic and sauté for 1 to 2 minutes making sure not to burn garlic.

4. Turn your heat up to medium high and add chicken stock and water and bring to a boil.

5. Once boiling slowly pour in cornmeal while whisking.

6. Reduce heat stirring occasionally to prevent lumps. Once polenta is creamy (20-30 min) gradually fold in cheese and butter.

7. Pre-heat oven 350.

8. Working one at a time place chicken between wax paper or plastic wrap and flatten to ½ inch.

9. You may use a heavy pan or mallet but make sure not to break chicken.

10. In one bowl mix Parmesan breadcrumbs, and a pinch of salt. In a separate bowl mix egg and pepper.

11. Lastly coat each piece with a layer of flour then drop in egg mixture finishing in breadcrumbs.

12. Heat ¼ cup of oil in sauté pan and gently fry until golden brown (3 minutes on each side).

Place browned chicken on baking sheet. Top each piece with sauce and mozzarella and place in oven for four minutes or until cheese is melted. Garnish chicken with basil and serve on top of creamy polenta with garlic bread.

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