Roast Chicken Breast with Polenta and Cherry Tomatoes

Let’s start the week off with an easy recipe!

Roast Chicken Breast with Polenta and Cherry Tomatoes

Recipe by Katie Lee Biegel

Prep time: 10 min

Total time: 40 min

Yield: 2 servings

Ingredients

• 1 One-pound tube polenta, sliced 1/2-inch thick
• 5 tablespoons Extra-virgin olive oil, plus more for serving
• 2 Boneless, skinless chicken breasts
• 1 teaspoon Italian seasoning
• 1/2 cup Grated Parmesan, plus more for serving
• 6 Cloves garlic
• 1 pint Cherry tomatoes
• Nonstick cooking spray, for the baking dish
• Kosher salt and freshly ground black pepper

Directions

1. Preheat the oen to a 400 degrees F. Spray a baking dish with nonstick cooking spray.
2. Place about 5 slices of the polenta in an even layer on the bottom of the baking dish. Sprinkle with salt, pepper and 1 tablespoon olive oil. Place the chicken breasts on top of the polenta sliced and sprinkle with salt and pepper. Top each with the Italian seasoning and Parmesan. Arrange the garlic cloves and tomatoes around the chicken. Sprinkle with salt and pepper and drizzle with the remaining 4 tablespoons olive oil. 4
3. Bake until the internal temperature registers 165 degrees F on an instant-read thermometer, about 30 minutes. Garnish with Parmesan and live oil to taste. Serve warm.

Ryan's Pickled Red Onions

Recipe by Katie Lee Biegel

Prep time: 10 min

Total time: 10 min

Yield: 1 pint

Ingredients

• 1 Large red onion, sliced
• 1/4 cup Apple cider vinegar
• 1/4 cup White vinegar
• 2 tablespoons Sugar
• 1 tablespoon Black peppercorns
• 2 teaspoons Salt

Directions

Add the onions, apple cider vinegar, white vinegar, sugar, peppercorns, salt and 1 cup water to a glass pint jar with a lid. Stir or shake well to combine. Let marinate overnight in the refrigerator, then keep for up to a month in the fridge.