Chicken pizza on polenta base
- ½ tablespoon oil
- ½ onion, finely chopped
- 1 ½ skinless chicken breasts (600g), diced
- 1 carrot, peeled, sliced
- 3 medium mushrooms, sliced
- ½ teaspoon mixed dried herbs
- 1 cup chicken stock (make with 1 ½ teaspoons stock powder)
- ½ x 400g can chopped tomatoes
- 1 teaspoon sugar
- 1 tablespoon flour
- 1 tablespoon tomato paste
- 1 tablespoon cornflourcornstarchX
- ¼ cup olives
- Polenta base
- 4 cups water
- 1 ½ cups instant polenta
- ¼ cup parmesan cheese
1 Heat oil in a non-stick casserole dish or large pan and cook onion until softened. Add chicken and cook over a high heat until it has lost its pink colour.
2 Add carrots, mushrooms, mixed herbs, stock, tomatoes, sugar, flour and paste and bring to the boil. Reduce heat then cover and simmer for 35 minutes.
3 Mix a little of the cooked sauce with cornflour to form a paste. Add to the casserole and stir until thickened. Add olives.
4 To make polenta base, bring water to the boil. Reduce heat to low and add polenta. Stir for 4-5 minutes until thickened. Stir in parmesan cheese.
5 Spread onto a lightly greased pan and form into a 24cm round. Cook in a preheated oven at 190°C for 10 minutes.
6 Add pizza topping and cook for a further 10 minutes. Serve garnished with fresh basil or flat-leaf parsley.
The base of this recipe is Simple chicken casserole which, with only a few simple tweaks, can also be transformed into these delicious meals:
Nutrition Info (per serve)
Total fat 8g
–Saturated fat 2g
Dietary fibre 2g
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