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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

Robert Irvine

Copyright 2006, Robert Irvine, All Rights Reserved

Show: Dinner: ImpossibleEpisode: Race on the Rails: Dinner Train: Impossible

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (20)

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Average Rating:

Total Reviews: 20

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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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  • on August 05, 2010

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    I used BOTH boneless/skinless breasts as well as skin w/ bone. Much easier w/ the skinless. EXCELLENT flavor. The pesto w/ the polenta made bland polenta sooooooo yummy! Will be a staple in my house.

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  • on June 14, 2010

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    This was one of the most delicious dishes I've ever fixed! Even my 9 year old daughter ate it! The chicken breasts I had were HUGE, but I browned them for 8-10 minutes on each side and roasted them for 30 minutes and they were PERFECT!! The only change I made to the recipe was using Parmesan cheese instead of Cheddar in the polenta. This is a wonderful dish that's perfect for family meals and entertaining!!

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  • on April 12, 2010

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    This is seriously some of the most delicious chicken I have ever made. So tender, flavorful, and juicy!

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  • on January 27, 2010

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    This was a great and fast recipe, easy to make and sooo tasty! The topping really compliments the polenta. I didn't have basil (it's January! but I subbed fresh cilantro from the market. I'll serve this one to company!

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  • on November 29, 2009

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    I served this with Giada's Creamy Red Pepper Soup and my homemade macaroni and cheese for my mother's birthday.

    It was divine! I loved all of it. I am 16, and if I can make this, anyone can. I didn't use the chicken breast called for; instead, I used chicken breast strips, which I pan-seared, coated in the pesto, and baked for about 15 minutes. Much quicker and still delicious.

    Although I myself am not fond of the polenta, it was a huge hit for everyone else in my family. Anyone who likes grits would love this.

    As for the pesto, the sundried tomatoes were marvelous. The flavor was superb. I added a bit more Parmesan to the chicken before it went in the oven and it was very, very good.

    This has become my family's favorite chicken recipe.
    Thanks so much!

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