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Sun-Dried Tomato Pesto-Crusted Chicken Breast over Creamy Herb Polenta Recipe

Sun-Dried Tomato Pesto-Crusted Chicken Breast over Creamy Herb Polenta

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (25)

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Average Rating:

Total Reviews: 25

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  • on October 29, 2012

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    Outstanding!!! The combo of the polenta and the sundried tomato pesto was perfect. Looking forward to making again.

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  • on October 26, 2012

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    Yum! I made it exactly as the recipe calls and it was delicious. The polenta was a huge hit. Next time I will try to make it with boneless breasts because that is what my family prefers.

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  • on September 13, 2012

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    Delish!!! I must say....this took me 45 minutes from start to finish, I used boneless skinless to cut a little fat. My kids won't eat slimy skin. Another great one Chef Robert!!!!

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  • on September 03, 2012

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    My husband loves this recipes and he is very picky. I really love this recipe too!!

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  • on July 02, 2012

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    The sun-dried tomato pesto makes this delicious; it's a great compliment to the polenta.

    To cut some fat out I substituted 1c of cream for 1 c of milk and the polenta was still very creamy.

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  • on August 27, 2011

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    I don't have a blender so I used a mortar & pestle to blend the tomatoes, basil, garlic & parmesan cheese. Took a long time but was well worth the effort.
    I also haven't cooked polenta before. I found it to be a little bland, so I added spring onions to it - to add a crunchiness.
    I also used chicken drumsticks which the pesto really didn't stick to, but the flavour was absolutely devine.
    My husband loved it, and that is the main thing right? hehe

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  • on December 05, 2010

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    This was great! I used chicken breast and a jar of pre made tomato pesto. I added freshly grated parmesan to the pesto. The polenta was creamy and a great addition to the meal. Will definitely make again.

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  • on August 28, 2010

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    This is so flavorful and easy to prepare. Pretty on the plate, too. You can't go wrong with this one.

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  • on August 15, 2010

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    The sun-dried tomato pesto with the creamy polenta was amazing! I made it with boneless-skinless chicken breasts, which meant I couldn't bake it in the oven for very long, so it wasn't so much a crust as a topping but it was still amazing. I have bought pre-made tube polenta in the past, but making it fresh was really easy and even more delicious. I will be making this again and again.

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  • on August 10, 2010

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    I didn't have chicken so I opted to make this with a pork tenderloin. It was AMAZING! I seared on the stove as recipe says and then threw it in the oven in the pan I seared it in. 35 minutes at 350. I also subbed out the cheddar in the polenta with some goat cheese and it turned out beautifully. Served this with a side of brussel sprouts and we have a perfect dinner. Husband (who hates leftovers said he would eat all the leftovers for dinner the next night.

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