Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds

rosemary chicken grilled polenta & porcini tomato sauce

Recipe bykazbar73

1 big pinch of dried porcini mushrooms
400g ripe vine tomatoes
1 heaped tbsp tomato purée
½ a fresh red chilli
1 bunch of fresh basil
2 cloves of garlic

Chicken & polenta
500g ready-made polenta
olive oil
1 bunch of asparagus (300g)
2 x 200g skinless chicken breasts
a few sprigs of fresh rosemary
½ tbsp fennel seeds
20g Parmesan cheese
4 rashers of smoked pancetta
150g oyster mushrooms
200g baby spinach balsamic vinegar

Ingredients out • Kettle boiled • Liquidizer • Medium lidded pan, medium heat • Griddle pan, high heat • Frying pan, medium heat

Put the porcini in the liquidizer with 150ml of boiling water, the tomatoes, tomato purée, chilli and basil, squash in the unpeeled garlic through a garlic crusher and blitz until smooth • Pour the tomato sauce into the medium pan and boil for 8 minutes, stirring occasionally • Cut the polenta into 8 slices, rub with salt, pepper and 1 teaspoon of oil and place on the griddle pan, flipping over when charred and placing the trimmed asparagus on top of the polenta to steam

On a large sheet of greaseproof paper, toss the chicken with salt, pepper, the rosemary leaves, fennel seeds, and finely grated Parmesan • Fold the paper over, then bash and flatten the chicken to 1.5cm thick with a rolling pin • Put into the frying pan with 1 tablespoon of oil, turning after 3 or 4 minutes, until golden and cooked through • Toss the pancetta and mushrooms into the pan when you turn the chicken

Season the sauce to taste, pour on to a nice serving platter and top with the polenta slices and asparagus • Transfer the chicken, pancetta and mushrooms to a board while you quickly wilt the spinach in the frying pan • Season the spinach to taste and add to the platter • Slice the chicken and arrange on top with the pancetta and mushrooms, then drizzle everything with balsamic vinegar



Anonymous's picture
To prevent automated spam submissions leave this field empty.

Kept by

1st Keep
kazbar73's picture
yonaolhca's picture
Pebbles97's picture
bobstubbs's picture
mjcroy's picture
mjcroy's picture
mjcroy's picture
mjcroy's picture
mjcroy's picture
mjcroy's picture

Top Recipe Keepers

Share with Facebook