Try this delicious chicken, tomato, rosemary and polenta recipe - gluten free and ready in just 30 minutes
INGREDIENT :
500g pack ready-to-use polenta
25g parmesan, grated
2 skin-on boneless chicken breast fillets
250g pack cherry tomatoes
leaves from a few sprigs rosemary, torn
1 garlic clove, sliced
2 tbsp olive oil
RECIPE DIRECTION :
Heat oven to 220C/fan 200C/gas 7. Using your fingers, roughly break up the polenta into small chunks and scatter in the bottom of a small roasting tin. Tip in the parmesan and mix. Sit the chicken breasts, cherry tomatoes, rosemary and garlic on top of the polenta, drizzle with olive oil, then season to taste.
Roast for 25 mins until the chicken skin is crisp and golden, and the polenta and cheese are turning crusty around the edges. Serve with a green salad.
