Oregano chicken on creamy polenta

Serves: 4
Time to make: 25 mins

Total cost: $ 17.24 / $ 4.31 per serve

(at time of publication)

Ingredients

4 x 120g skinless, boneless chicken thigh fillets
oil spray
3 teaspoons dried oregano
200g mushrooms, sliced
1 cup instant polenta
¼ cup finely grated fresh parmesan cheese
4 cups mixed green salad, to serve

Instructions

1 Flatten chicken between 2 pieces of baking paper using a meat mallet (or small frying pan). Spray a large frying pan with oil and place over a high heat. Cook chicken for 3–4 minutes each side until cooked through and golden. Sprinkle with oregano, remove from pan and keep warm.

2 Spray pan with a little more oil. Add mushrooms and 2 tablespoons water. Cook over a high heat for 5 minutes until soft.

3 Meanwhile, bring 4 cups water to the boil in a saucepan. Slowly add polenta in a steady stream, stirring constantly, until mixture boils. Reduce heat to low and stir for 5 minutes or until polenta is soft and creamy then stir through parmesan. Top polenta with chicken and mushrooms and serve with salad.