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BAKED CHICKEN MARYLAND FILLET WITH CHEESY POLENTA, CAPSICUM, SUN-DRIED TOMATOES & OLIVES

20 MIN + PREP TIME
SPAIN

INGREDIENTS:

Serving amount:
  • 2 chicken maryland fillets
  • 1 mozzarella piece
  • 1 polenta sachet
  • 1 olive & sun-dried tomato mix
  • 1 paprika sachet
  • 1 broccolini bunch
  • 1 red capsicum
  • 1 red onion*
  • 1 parsley bunch*

Pantry staples: Cooking oil spray, cooking oil, olive oil, salt, pepper 

Allergens: Onion, dairy 

Specialised equipment: Lined baking tray, grater or microplane, kettle 

Chef's note: Although polenta originated in the Northern parts of Italy as peasant food, it has made its way into a variety of dishes in fine dining restaurants and home kitchens around the world including Spain. Along with the mozzarella, add some butter to give your polenta an extra hit of flavour. 

* Use half of the red onion provided. 

* Parsley may be split across other dishes so please read each recipe carefully. 

Method:

1. Prepare the ingredients 

Always read the recipe in full before you begin. Preheat the oven to 190C fan forced. Wash the vegetables. Boil the kettle or bring a saucepan of water to the boil. Trim the ends of the broccolini. Cut the capsicum and onion* into 2cm pieces. Grate the mozzarella. Roughly chop 1 teaspoon of parsley leaves* per person. If large, cut the sun-dried tomatoes and olives into small pieces. 

2. Sear the chicken 

Heat a splash of oil in a wide saucepan over medium high heat. Ideally, the pan is big enough to cook the polenta in later. Add the chicken, skin side down, and cook for 5 minutes or until the skin is crisp and browned. Place a weight over the top, such as a plate, to ensure an even cook. 

3. Bake the chicken and broccolini 

Once the skin is crisp, place the chicken, skin side up, on a lined baking tray along with the broccolini. Reserve the pan for later use. Place the tray in the oven for about 5 minutes or until the chicken is cooked through. Cover with foil and set aside to rest if the polenta still needs time to cook. 

4. Cook the capsicum and onion 

Meanwhile, heat the reserved pan over low heat. Add the capsicum and onion and cook for 3 minutes or until the onion starts to starts to soften and turn translucent. Add the polenta and cook for 30 seconds, stirring often, or until the oil in the pan is absorbed by the polenta. 

5. Cook the cheesy polenta 

While whisking, add 1 cup of hot water per person to the polenta. Continue whisking over low heat for about 8-10 minutes or until the polenta grains are soft and no longer gritty. Add a little more warm water during cooking if the polenta thickens too much before it is cooked. You want the mixture to be smooth. Once cooked, remove from heat and stir in the paprika to taste, grated mozzarella and half of the parsley. Season to taste. 

6. To serve 

Divide the cheesy polenta, chicken and broccolini between serving plates. Top with the sun-dried tomatoes, olives and remaining parsley. Drizzle with any oil from the sun-dried tomatoes and olives or just use olive oil. 

Chef’s tip: 

Step 2: Keep the oil from the chicken in the pan as this will add more flavour when you cook the polenta. 

Step 5: Keep whisking! Polenta has a tendency to get stuck to the bottom of the saucepan if left unattended.