Oregano chicken on creamy polenta
- 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
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.
Nutrition Info (per serve)
Total fat 12g
Saturated fat 3g
Dietary fibre 2g
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