Caprese Chicken & Polenta Bake

Caprese Chicken & Polenta Bake


If there's one thing you need to know about, it's this Caprese Chicken & Polenta Bake.
  • 4 thin chicken cutlets (about 1 lb. total)
  • ½ tsp. Italian seasoning
  • Kosher salt
  • ¼ c. extra-virgin olive oil, divided
  • 1 (18-oz.) tube pre-cooked polenta, sliced into ½"-thick rounds
  • 3 cloves garlic, minced
  • 5 oz. baby spinach (about 5 packed c.)
  • 2 c. store-bought or homemade marinara
  • ⅓ c. water
  • 8 oz. bocconcini (small fresh mozzarella balls), thinly sliced
  • ½ c. packed fresh basil leaves, thinly sliced
  1. Heat broiler to high. Season chicken with Italian seasoning and ½ teaspoon salt.
  2. In a large straight-sided skillet over medium-high heat, heat 2 tablespoons oil. Arrange polenta rounds in a single layer and cook until golden on the bottom, about 2 minutes. Using a thin metal spatula, flip polenta and continue to cook until golden on the other side, about 2 minutes more. Transfer polenta to a plate.
  3. Reduce heat to medium (skillet will be hot from searing polenta) and heat 1 tablespoon oil. Add chicken and cook, flipping halfway through, until golden brown on both sides and just cooked through, about 2 minutes per side. Transfer to plate with polenta.
  4. Heat remaining 1 tablespoon oil over medium heat. Add garlic and cook, stirring frequently, until fragrant, about 10 seconds. Add spinach and cook, tossing, until just wilted, about 1 minute more. Pour marinara and water into skillet and stir to combine.
  5. Remove skillet from heat and tuck chicken and polenta into sauce. Top with bocconcini.
  6. Broil until cheese is melted, about 3 minutes. Let cool 10 minutes. Top with basil.

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