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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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Average Rating:

Total Reviews: 25

Showing 11-20 of 25

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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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  • on July 12, 2009

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    I was looking for something different for dinner, so I typed "Chicken" into Food Network's search engine and found this recipe. I had all of the ingredients, and the other reviews were great, so I gave it a try.

    This recipe is not overly complicated, and there's not a lot of chopping, which I liked. The pesto is so flavorful; it really makes this dish. And the polenta accompanies the chicken perfectly. I had never made polenta before; I always thought it would be too complicated. But I've learned something new today. Polenta is about as uncomplicated a dish as you can get! It's easy and fast, and it makes a great quick substitute for mashed potatoes. Next time I make the polenta, I'm going to try putting smoked gouda cheese in it instead of the cheddar. I bet that would be fantastic!

    Anyway, try this recipe! I even plan to make it for company! Thanks, Robert!

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  • on June 16, 2009

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    I made this faster than the time suggested. I used pre-cooked polenta (which I had on hand and crumbled it in the food processor--worked great! Also, I only had dried tomatoes in bag and simply softened and added some olive oil for the pesto (made extra and froze for next time I make this recipe! Skinless chicken breasts cook a little faster in oven, overall excellent and another new way to serve chicken!

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  • on March 02, 2009

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    I made this for dinner a couple of days ago for me and my husband and we both loved. It's very delicious and I will be making it again for dinner tonight.

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  • on February 16, 2009

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    This was soooo yummy and so easy to prepare! I used boneless skinless chicken breasts and sundried tomatoes in olive oil. The polenta was sooo perfect with this dish!

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  • on January 06, 2009

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    I used skinless, boneless chicken breasts instead.

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