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Gallery Chicken-and-Polenta Puttanesca Melts Credit: Kate Sears Recipe Summary prep: 15 mins total: 25 mins Servings: 4
Ingredients Ingredient Checklist 8 slices (each 1/2 inch thick) precooked polenta, such as San Gennaro (about 12 ounces total) 1 pound chicken cutlets (4 large pieces, each 1/2 inch thick) Kosher salt and freshly ground pepper 3 tablespoons extra-virgin olive oil 3/4 cup mixed pitted olives, halved 2 tablespoons capers 1 tablespoon minced garlic (from 2 to 3 cloves) 1 1/2 cups homemade or store-bought marinara sauce 3 ounces low-moisture mozzarella, such as Polly-O Chopped fresh parsley leaves, for serving (optional)
Gallery Chicken-and-Polenta Puttanesca Melts Credit: Kate Sears
Recipe Summary prep: 15 mins total: 25 mins Servings: 4
Gallery
Chicken-and-Polenta Puttanesca Melts Credit: Kate Sears
Chicken-and-Polenta Puttanesca Melts
Credit: Kate Sears
Chicken-and-Polenta Puttanesca Melts
Recipe Summary prep: 15 mins total: 25 mins Servings: 4
Recipe Summary
prep: 15 mins total: 25 mins
Servings: 4
prep: 15 mins
total: 25 mins
prep:
15 mins
total:
25 mins
Servings: 4
4
Ingredients
Ingredients
- 8 slices (each 1/2 inch thick) precooked polenta, such as San Gennaro (about 12 ounces total) 1 pound chicken cutlets (4 large pieces, each 1/2 inch thick) Kosher salt and freshly ground pepper 3 tablespoons extra-virgin olive oil 3/4 cup mixed pitted olives, halved 2 tablespoons capers 1 tablespoon minced garlic (from 2 to 3 cloves) 1 1/2 cups homemade or store-bought marinara sauce 3 ounces low-moisture mozzarella, such as Polly-O Chopped fresh parsley leaves, for serving (optional)
Directions
Preheat broiler with rack 6 inches from heating element. Season polenta and chicken with salt and pepper. Heat a large ovenproof skillet (preferably cast iron) over medium-high; swirl in 2 tablespoons oil. Add polenta and cook, flipping once, until golden and crisp on edges, about 4 minutes. Transfer to a plate.
Add chicken to skillet; cook until browned on edges and cooked through, about 2 minutes a side. Transfer to plate. Add 1 tablespoon oil, olives, capers, and garlic to skillet; cook until fragrant, 30 seconds.
Stir marinara into skillet; bring to a boil. Remove from heat; nestle in chicken and polenta, shingling them and spooning some sauce over top. Sprinkle with cheese; broil until bubbly, 4 to 5 minutes. Top with parsley; serve.
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All Reviews for Chicken-and-Polenta Puttanesca Melts
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All Reviews for Chicken-and-Polenta Puttanesca Melts
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
