Recipe: Chicken and Polenta with Arugula, Sun-dried Tomatoes, and Goat Cheese

I chose tonight's recipe partly because I had leftover arugula that I needed to use and partly because I hadn't made it in a few years and wanted to try it again. I had a late night cooking session tonight because my mother is out of town and my dad has been working late for the past few nights, but despite my uncertainty about how long it was going to take to cook and whether it would still be hot (and not overcooked) when my dad got home, everything worked out and the dish was a success (and much better than I remember it being the first time I made it). This chicken dish combines parmesan-and-garlic-seasoned polenta, wilted arugula, sweet sun-dried tomatoes, and tangy goat cheese, with a splash of balsamic vinegar to create a vibrant, flavorful dish.

Serves: 4
Prep. time: Approx. 1 hour to prepare and chill the polenta, and 20 minutes to do everything else
Cooking time: 20-30 minutes
Difficulty: Easy - Moderate

Ingredients

• Polenta, chilled and cut into cubes
• 2 cups chicken broth/stock
• 3 cloves garlic, minced
• 1 cup polenta (I use a quick-cooking boxed brand)
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste
• 3 boneless, skinless chicken breasts, sliced (I cut the slices in half so the pieces are more bite-size)
• 1 tbsp. olive oil 
• 2 shallots, chopped (I used green onions, but shallots are preferable)
• 2 cloves garlic, minced
• 1 cup chicken broth/stock
• 1/4 cup sun-dried tomatoes, diced
• 1/4 lb. arugula (I use 3 or 4 big handfuls of baby arugula)
• 2 to 4 tbsp. balsamic vinegar
• Fresh or dried basil, to taste
• Salt and pepper, to taste
• Crumbled goat cheese (soft and mild)

Directions
For the polenta: In a medium pot, combine 2 cups chicken stock and 3 minced garlic cloves, and bring the mixture to a boil. Slowly stir in the polenta and stir until the mixture is thick (follow package instructions; should take 3-5 minutes). Add the Parmesan cheese, salt, and pepper and stir to combine. Spread the mixture out in a greased, rimmed baking sheet or pan and set aside in the fridge to cool for about 1 hour. Once the polenta is chilled, cut it into 1-inch cubes and set aside.

To assemble the dish: Heat the olive oil in a large pan over medium heat and, once hot, add the chicken slices and sear them on both sides until they are mostly cooked through. Add the shallots and garlic and saute for about 2 minutes. Add the chicken stock and simmer to reduce (I reduced by about half—about 5 minutes—and spooned out some of the excess stock so the chicken mixture wasn't swimming in it. Make sure you keep it about 1/2-inch deep in the pan—it helps cook the chicken, while keeping it moist). Add the sun-dried tomatoes and cook the mixture for about 2 minutes. Add the polenta cubes and toss the mixture, letting the polenta soften a bit in the remaining chicken stock for about 2-3 minutes. Reduce to medium-low heat and add the arugula, tossing to mix it with the rest of the ingredients (the chicken stock should be completely gone by now). Add balsamic vinegar, basil, salt, and pepper; toss the mixture again. Turn off the heat and cover the pan with a lid for a few minutes, allowing the arugula to wilt a little more. Serve sprinkled with goat cheese and an extra drizzle of balsamic vinegar if desired.

This dish is tangy, sweet, and complex. The chicken broth helps soften the chilled polenta and keeps the chicken pieces moist as they cook. The sun-dried tomatoes add a sweet bite to the dish and they're complemented by the creamy, tangy goat cheese. Slightly wilted arugula adds color and a peppery taste that marries with the sharp, flavorful balsamic vinegar that so nicely soaks into the polenta and chicken. This dish is packed with strong flavors, but they balance each other and create a rich, yet still light, meal.

Recipe: Rosemary Chicken Skewers with Berry Sauce...or as I made it: Rosemary Chicken and Polenta with Blueberry Sauce

I love love love Italian food. I love eating it, I love cooking it, I love going to restaurants that serve nothing but it. During the past week and a half, I've made swordfish and spaghetti with a citrus pesto, Italian mac&cheese (I used some sort of fancy macaroni noodle with frills on the edge that was oh-so-fun), prosciutto-ricotta-spinach ravioli in wonton wrappers, and bruschetta chicken and pasta. All very Italian and all very delicious. But tonight, I wanted to cook something a little different. I also didn't want to buy groceries. Thus, rosemary chicken and polenta with blueberry sauce was born. I had blueberries in the fridge and a request from my dad to make a sauce with them, so I searched online and found a recipe from SimpleRecipes.com for Rosemary Chicken Skewers with Berry Sauce. Now, both my mother and my uncle have said "Always follow the recipe exactly as it is the first time, then tweak it as you will if you want to when you make it again." Well, I didn't have the blackberries, apple cider vinegar, and red currant jelly needed for the sauce, and I didn't want to grill, so I threw caution to the wind and substituted in blueberries, red wine vinegar, and strawberry-rhubarb jam, and sauteed instead. Success! The recipe didn't include a side dish, so I made a simple rosemary polenta and it went fabulously with the berry sauce. Below is my version of this recipe.

Serves: 2-4
Prep. time: 1 hour, 10 minutes (hour is for the marinade)
Cooking time: 30 minutes
Difficulty: Easy

Ingredients

For the chicken:

• 2-4 boneless, skinless chicken breasts (I only used two; my mom and I split one and my dad ate the other)
• 2 tablespoons of chopped, fresh rosemary
• 1/4 cup of dry white wine or vermouth (I used vermouth)
• 1 teaspoon of black pepper
• 2 tablespoons of olive oil

For the sauce:

• 1 and 3/4 cups of fresh blueberries
• 1 tablespoon of red wine vinegar
• 2 tablespoons of berry jam (I used strawberry-rhubarb jam)
• 1/4 teaspoon of ground nutmeg

For the polenta:

• 1/2 lb. of polenta (I used an instant polenta mix. It tastes just fine and it's easy to make)
• 4 cups of chicken broth (instant polenta usually says to use water, but chicken broth gives it better flavor)
• A dash of salt and pepper
• 2 tablespoons of fresh rosemary (I also sprinkled in a little dried rosemary at the last minute because it has a stronger flavor)

Directions

Place the chicken breasts in a bowl. Add the wine/vermouth, olive oil, rosemary, and pepper to the bowl. Cover and set aside in the refrigerator to marinate for approx. 1 hour.
Remove the chicken from the marinade and set aside, reserving the marinade. To make the sauce, pour the marinade into a sauce pan and add the berries. Simmer gently until the berries are soft. Press the mixture through a strainer and discard the berry pulp. Return the mixture to the sauce pan and add the vinegar, jam, and nutmeg and bring to a boil. Simmer, uncovered, until it's reached a syrup-like consistency.To keep it warm, place it over the lowest heat, uncovered.
In the meantime, heat oil in a sauce pan and saute the chicken until both sides are golden brown and the insides are no longer pink. In a pot, bring the chicken broth to a boil and follow the directions on the polenta box (slowly whisk in polenta and continue to whisk until the mixture thickens and easily pulls away from the sides of the pot). Add in the fresh rosemary and sprinkle in salt and pepper, to taste.
Plate the chicken and polenta and spoon the berry sauce over each.

This recipe was delicious and perfect for warm summer weather! The blueberry sauce was sweet and tangy, and the rosemary in both the chicken and polenta brought the two together. A vegetable would be a great addition to the dish—asparagus would work very well. All in all, a delicious dish! I know that sweet berries in a savory dish might seem a little odd, but it's a wonderful combination. And for me, it was a step away from pasta, marinara, and parmesan cheese.