SAN FRAN FIRE-ROASTED CHICKEN POLENTA

Angela Mia

Yield: 24 portions
Portion Size: 3 chicken polenta triangles with 1/4 cup sauce
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Ingredients:SKU:Measure:
Polenta:
Angela MiaŽ Fire Roasted Diced Tomatoes, undrained27000 380693 quarts
Chicken broth 3 quarts
Butter, unsalted, diced 1-1/2 cups
Black pepper 2 tbsp
Polenta, instant 3 quarts
PAMŽ High Yield Canola Cooking Spray, as needed64144 07263 
Fire-Roasted Chicken:
Boneless skinless chicken breasts, diced 7-1/2 lb
Vegetable Oil6 tbsp
Salt 2 tbsp
Black pepper 1 tbsp
Angela MiaŽ Fire Roasted Diced Tomatoes, undrained27000 380697-1/2 cups
Angela MiaŽ Marinara Sauce27000 391257-1/2 cups
Dry white wine 1-1/2 cups
Dried oregano 3 tbsp
Sliced green olives 2-1/4 cups
Capers 3/4 cup
Vegetable Oil6 cups
Angela MiaŽ Marinara Sauce, warmed27000 391256 cups
Parmesan cheese, shaved 2-1/4 cups
Fresh parsley, minced 3/4 cup
Fresh basil, chiffonade 3/4 cup

Preparation:

  1. To make POLENTA: In a 2-gallon sauce pot, combine Angela MiaŽ Fire Roasted Tomatoes, chicken broth, butter and pepper.
  2. Bring to a simmer over high heat; slowly add polenta, stirring constantly to avoid lumps.
  3. Reduce heat to medium-low; cook and stir for 5 minutes, or until polenta thickens.
  4. Transfer polenta to full hotel pan sprayed with cooking spray; let sit for 1 hour.
  5. Cut polenta into 36 (3-inch by 3-inch) squares; cut squares diagonally into 72 (3-inch) triangles. Set aside.
  6. To make FIRE-ROASTED CHICKEN: Drizzle chicken breasts with oil, and season with salt and pepper.
  7. Grill over high heat for 15 to 18 minutes, turning once, or until chicken reaches an internal temperature of 165°F. Cut chicken into 1/4-inch pieces. Reserve.
  8. In a 2-quart saucepan, combine Angela MiaŽ Fire Roasted Tomatoes, Angela MiaŽ Marinara Sauce, white wine and dried oregano.
  9. Bring to a simmer over medium-high heat; add diced chicken, olives, and capers.
  10. Reduce heat to low and cook sauce for 5 to 7 minutes.
  11. To make ONE PORTION: Heat 1/4 cup oil in a 10-inch skillet over medium-high heat; fry 3 polenta triangles for 3 minutes per side. Repeat process for remaining triangles adding additional oil as needed each time.
  12. Pour 1/4 cup warm Angela MiaŽ Marinara Sauce onto a plate; top with 3 polenta triangles.
  13. Top each polenta triangle with 1/4 cup Fire-Roasted Chicken, 1/2 teaspoon parsley, 1/2 teaspoon basil and 1/2 tablespoon shaved Parmesan cheese.
  14. CHEF'S NOTE: Use Angela MiaŽ No Salt Added Marinara Sauce to reduce the sodium contributed by the marinara sauce.
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Nutrition Facts
Serving Size 3 chicken polenta triangles with 1/4 cup sauce
Servings Per Recipe 24 portions
Amount per Serving
Calories
887
% Daily Value*
Total fat
57%
37 g
Saturated fat
61%
12 g
Cholesterol
42%
126 MG
Sodium
111%
2,667 MG
Carbohydrate
29%
88 g
Dietary fiber
36%
9 g
Sugars
1%
13 g
Protein
90%
45 g
Vitamin A
25%
• Vitamin C
34%
Calcium
22%
• Iron
29%
* Percent Daily Values are based on a 2,000 calorie diet