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
Southern-style Chicken & Pesto Polenta
with a cajun sauce, corn & pickled bell peppers
Hands on Time: 20 - 40 minutes
Overall Time: 35 - 55 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Southern-style Chicken & Pesto Polenta?
The preparation time for Southern-style Chicken & Pesto Polenta with a cajun sauce, corn & pickled bell peppers is between 20 and 40 minutes.
What is the total time required to make Southern-style Chicken & Pesto Polenta with a cajun sauce, corn & pickled bell peppers?
The total time required to make Southern-style Chicken & Pesto Polenta with a cajun sauce, corn & pickled bell peppers is between 35 and 55 minutes.
How many servings does Southern-style Chicken & Pesto Polenta provide?
4 servings
What are the main ingredients in Southern-style Chicken & Pesto Polenta?
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
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?
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
How many calories does Southern-style Chicken & Pesto Polenta have?
1037 calories
How much fat content does Southern-style Chicken & Pesto Polenta have?
grams
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