What are the main ingredients in Southern-style Chicken & Pesto Polenta?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Milk (optional), Paper Towel, Butter

What is the nutritional information of Southern-style Chicken & Pesto Polenta?

Calories: 1037, Carbs: 84 grams, Fat: grams, Protein: 53.6 grams, Sugar: 11.9 grams, Salt: 1673 grams

How do I prepare Southern-style Chicken & Pesto Polenta?

LET’S COOK SOME CHICKEN: Pat the chicken dry with paper towel and place on a chopping board. Using a sharp knife, slice into one side of the breast, starting at the thicker side and ending at the thinner point. Open the breast so that it resembles a butterfly. Place a pan (that has a lid) over medium-high heat with a drizzle of oil. When hot, fry the butterflied chicken on one side until golden, 1-3 minutes. Flip, cover with the lid, and fry until cooked through, 1-3 minutes. Remove from the pan, season, and cover. SENSATIONAL SAUCE: Boil the kettle. Return the pan to a medium heat with a drizzle of oil or knob of butter. When hot, fry the pickled pepper and the corn until golden, 3-4 minutes (shifting occasionally). Add the grated garlic and the wine. Simmer until almost evaporated, 1-2 minutes. Add the cream and the cajun stock, and simmer until slightly thickened, 2-3 minutes (stirring occasionally). In the final minute, add the cooked chicken, a squeeze of lemon juice, ½ the chopped parsley, a sweetener, and seasoning. Cover and set aside. PERFECT POLENTA: While the sauce is cooking, bring a pot with 700ml of water to a boil. Slowly whisk in the polenta until there are no lumps. Reduce the heat and cook until the polenta is soft and creamy, 5-8 minutes (whisking often). Remove the pot from the heat and stir through a knob of butter, the grated cheese, the red pesto, and seasoning. Loosen with a splash of warm water or milk, if necessary. WINNER DINNER, CHEF!: Plate up a generous helping of the red pesto polenta. Top with the chicken & creamy cajun sauce. Garnish with the lemon zest (to taste) and the remaining parsley. Serve with any remaining lemon wedges. Enjoy, Chef!

What should be prepared from my kitchen to make Southern-style Chicken & Pesto Polenta?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Milk (optional), Paper Towel, Butter

Southern-style Chicken & Pesto Polenta

East, west, home cooking is best! And this Southern-style chicken and polenta dish will prove it. On a bed of creamy red pesto polenta lies a golden chicken breast that has been deliciously covered in a creamy Cajun sauce made from white wine, cajun spices, grated garlic, zesty lemon juice & dotted with pickled peppers & corn.

Southern-style Chicken & Pesto Polenta

with a cajun sauce, corn & pickled bell peppers

Hands on Time: 20 - 40 minutes

Overall Time: 35 - 55 minutes

Download the Recipe for 2

Ingredients:

Cajun Stock
Chicken
Corn
Free-range Chicken Breast
Free-range Chicken Breasts
Fresh Cream
Fresh Parsley
Garlic Clove
Garlic Cloves
Grated Italian-style Hard Cheese
Lemon
Lemons
Pesto Princess Red Pepper Pesto
Pickled Bel Peppers
Pickled Bell Peppers
Polenta
White Wine

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Milk (optional)
Paper Towel
Butter

Photo of Southern-style Chicken & Pesto Polenta

Serves 1

LET’S COOK SOME CHICKEN
Pat the chicken dry with paper towel and place on a chopping board. Using a sharp knife, slice into one side of the breast, starting at the thicker side and ending at the thinner point. Open the breast so that it resembles a butterfly. Place a pan (that has a lid) over medium-high heat with a drizzle of oil. When hot, fry the butterflied chicken on one side until golden, 1-3 minutes. Flip, cover with the lid, and fry until cooked through, 1-3 minutes. Remove from the pan, season, and cover.
SENSATIONAL SAUCE
Boil the kettle. Return the pan to a medium heat with a drizzle of oil or knob of butter. When hot, fry the pickled pepper and the corn until golden, 3-4 minutes (shifting occasionally). Add the grated garlic and the wine. Simmer until almost evaporated, 1-2 minutes. Add the cream and the cajun stock, and simmer until slightly thickened, 2-3 minutes (stirring occasionally). In the final minute, add the cooked chicken, a squeeze of lemon juice, ½ the chopped parsley, a sweetener, and seasoning. Cover and set aside.
PERFECT POLENTA
While the sauce is cooking, bring a pot with 350ml of water to a boil. Slowly whisk in the polenta until there are no lumps. Reduce the heat and cook until the polenta is soft and creamy, 5-8 minutes (whisking often). Remove the pot from the heat and stir through a knob of butter, the grated cheese, the red pesto, and seasoning. Loosen with a splash of warm water or milk, if necessary.
WINNER DINNER, CHEF!
Plate up a generous helping of the red pesto polenta. Top with the chicken & creamy cajun sauce. Garnish with the lemon zest (to taste) and the remaining parsley. Serve with any remaining lemon wedges. Enjoy, Chef!

Free-range Chicken Breast - 1
Pickled Bell Peppers - 25g
Corn - 50g
Garlic Clove - 1
White Wine - 30ml
Fresh Cream - 100ml
Cajun Stock - 20ml
Lemon - 1
Fresh Parsley - 4g
Polenta - 75ml
Grated Italian-style Hard Cheese - 20ml
Pesto Princess Red Pepper Pesto - 35ml

Download the Recipe

Serves 2

LET’S COOK SOME CHICKEN
Pat the chicken dry with paper towel and place on a chopping board. Using a sharp knife, slice into one side of the breast, starting at the thicker side and ending at the thinner point. Open the breast so that it resembles a butterfly. Place a pan (that has a lid) over medium-high heat with a drizzle of oil. When hot, fry the butterflied chicken on one side until golden, 1-3 minutes. Flip, cover with the lid, and fry until cooked through, 1-3 minutes. Remove from the pan, season, and cover.
SENSATIONAL SAUCE
Boil the kettle. Return the pan to a medium heat with a drizzle of oil or knob of butter. When hot, fry the pickled pepper and the corn until golden, 3-4 minutes (shifting occasionally). Add the grated garlic and the wine. Simmer until almost evaporated, 1-2 minutes. Add the cream and the cajun stock, and simmer until slightly thickened, 2-3 minutes (stirring occasionally). In the final minute, add the cooked chicken, a squeeze of lemon juice, ½ the chopped parsley, a sweetener, and seasoning. Cover and set aside.
PERFECT POLENTA
While the sauce is cooking, bring a pot with 700ml of water to a boil. Slowly whisk in the polenta until there are no lumps. Reduce the heat and cook until the polenta is soft and creamy, 5-8 minutes (whisking often). Remove the pot from the heat and stir through a knob of butter, the grated cheese, the red pesto, and seasoning. Loosen with a splash of warm water or milk, if necessary.
WINNER DINNER, CHEF!
Plate up a generous helping of the red pesto polenta. Top with the chicken & creamy cajun sauce. Garnish with the lemon zest (to taste) and the remaining parsley. Serve with any remaining lemon wedges. Enjoy, Chef!

Free-range Chicken Breasts - 2
Pickled Bel Peppers - 50g
Corn - 100g
Garlic Clove - 1
White Wine - 60ml
Fresh Cream - 200ml
Cajun Stock - 40ml
Lemon - 1
Fresh Parsley - 8g
Polenta - 150ml
Grated Italian-style Hard Cheese - 40ml
Pesto Princess Red Pepper Pesto - 70ml

Download the Recipe

Serves 3

LET’S COOK SOME CHICKEN
Pat the chicken dry with paper towel and place on a chopping board. Using a sharp knife, slice into one side of the breast, starting at the thicker side and ending at the thinner point. Open the breast so that it resembles a butterfly. Place a pan (that has a lid) over medium-high heat with a drizzle of oil. When hot, fry the butterflied chicken on one side until golden, 1-3 minutes. Flip, cover with the lid, and fry until cooked through, 1-3 minutes. Remove from the pan, season, and cover.
SENSATIONAL SAUCE
Boil the kettle. Return the pan to a medium heat with a drizzle of oil or knob of butter. When hot, fry the pickled pepper and the corn until golden, 4-5 minutes (shifting occasionally). Add the grated garlic and the wine. Simmer until almost evaporated, 2-3 minutes. Add the cream and the cajun stock, and simmer until slightly thickened, 3-4 minutes (stirring occasionally). In the final minute, add the cooked chicken, a squeeze of lemon juice, ½ the chopped parsley, a sweetener, and seasoning. Cover and set aside.
PERFECT POLENTA
While the sauce is cooking, bring a pot with 1L of water to a boil. Slowly whisk in the polenta until there are no lumps. Reduce the heat and cook until the polenta is soft and creamy, 8-10 minutes (whisking often). Remove the pot from the heat and stir through a knob of butter, the grated cheese, the red pesto, and seasoning. Loosen with a splash of warm water or milk, if necessary.
WINNER DINNER, CHEF!
Plate up a generous helping of the red pesto polenta. Top with the chicken & creamy cajun sauce. Garnish with the lemon zest (to taste) and the remaining parsley. Serve with any remaining lemon wedges. Enjoy, Chef!

Free-range Chicken Breasts - 3
Pickled Bell Peppers - 75g
Corn - 150g
Garlic Cloves - 2
White Wine - 90ml
Fresh Cream - 300ml
Cajun Stock - 60ml
Lemons - 2
Fresh Parsley - 12g
Polenta - 225ml
Grated Italian-style Hard Cheese - 60ml
Pesto Princess Red Pepper Pesto - 125ml

Download the Recipe

Serves 4

LET’S COOK SOME CHICKEN
Pat the chicken dry with paper towel and place on a chopping board. Using a sharp knife, slice into one side of the breast, starting at the thicker side and ending at the thinner point. Open the breast so that it resembles a butterfly. Place a pan (that has a lid) over medium-high heat with a drizzle of oil. When hot, fry the butterflied chicken on one side until golden, 1-3 minutes. Flip, cover with the lid, and fry until cooked through, 1-3 minutes. Remove from the pan, season, and cover.
SENSATIONAL SAUCE
Boil the kettle. Return the pan to a medium heat with a drizzle of oil or knob of butter. When hot, fry the pickled pepper and the corn until golden, 4-5 minutes (shifting occasionally). Add the grated garlic and the wine. Simmer until almost evaporated, 2-3 minutes. Add the cream and the cajun stock, and simmer until slightly thickened, 3-4 minutes (stirring occasionally). In the final minute, add the cooked chicken, a squeeze of lemon juice, ½ the chopped parsley, a sweetener, and seasoning. Cover and set aside.
PERFECT POLENTA
While the sauce is cooking, bring a pot with 1.4L of water to a boil. Slowly whisk in the polenta until there are no lumps. Reduce the heat and cook until the polenta is soft and creamy, 8-10 minutes (whisking often). Remove the pot from the heat and stir through a knob of butter, the grated cheese, the red pesto, and seasoning. Loosen with a splash of warm water or milk, if necessary.
WINNER DINNER, CHEF!
Plate up a generous helping of the red pesto polenta. Top with the chicken & creamy cajun sauce. Garnish with the lemon zest (to taste) and the remaining parsley. Serve with any remaining lemon wedges. Enjoy, Chef!