Best 8 Rosemary And And Parmesan Crusted Chicken With Polenta Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Searching for a mouthwatering and impressive dish that combines elegant flavors and textures? Look no further than rosemary and parmesan crusted chicken with polenta. This delectable dish boasts tender, flavorful chicken coated in a crispy, aromatic crust of rosemary, parmesan cheese, and a hint of garlic, perfectly complemented by creamy polenta. With its vibrant colors, delightful aroma, and irresistible taste, this culinary masterpiece will be the star of any meal, whether you're hosting a special occasion or seeking a memorable weeknight dinner.

Let's cook with our recipes!

PARMESAN-CRUSTED POLENTA



Parmesan-Crusted Polenta image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 4

4 tablespoons olive oil, plus more for the pan
2 teaspoons kosher salt
1 pound quick-cooking polenta
1 1/2 cups freshly grated Parmesan

Steps:

  • Add 8 cups water, the oil and salt to a large saucepan over medium-high heat and bring to a boil.
  • Slowly stream in the polenta while whisking constantly. Reduce the heat to low and cook until the polenta is thickened and smooth, about 3 minutes.
  • Meanwhile, place a large, heavy-bottomed pan over medium heat. Drizzle with olive oil and evenly coat the bottom of the pan. Sprinkle 1 cup of the Parmesan evenly over the bottom of the pan and allow to toast until golden brown and nutty, about 2 minutes. Remove from the heat.
  • Pour the polenta over the Parmesan crust and smooth the surface. Sprinkle with the remaining 1/2 cup Parmesan. Set at room temperature until firm, 20 to 30 minutes. (At this point, the polenta can be refrigerated up to overnight.)
  • When ready to serve, place the pan back over medium heat to warm the cheese. Place a large plate or serving platter over the surface and invert the polenta onto the plate. Serve topped with your favorite sauce.

ROSEMARY AND AND PARMESAN CRUSTED CHICKEN WITH POLENTA



ROSEMARY AND AND PARMESAN CRUSTED CHICKEN WITH POLENTA image

Categories     Chicken     Quick & Easy

Yield 2

Number Of Ingredients 18

Sauce:
Dried Porcini mushrooms
8 Fresh Tomato
1/2 Chili
Basil
Salt
Pepper
Garlic - 2 cloves, crushed
Tomato Puree
2 skinless chicken breasts
Rosemary
Fennel seeds
Parmesan cheese
smoked pancetta
oyster mushrooms
asparagus
Spinach leaves
balsamic vinegar

Steps:

  • Take Sauce ingredients and place in blender - then cook down. Cut pre-cookd polenta into slices (about .25 - .5 in) Drizzle olive oil on polenta, then grill making char marks Season chicken breasts with rosemary, fennel, and cheese. cover with parchment paper and pound down to drive in the seasoning and tenderize and flatten the breasts. Do both sides. Cook the seasoned chicken breasts in a tablespoon of olive oil. Add pancetta to pan while chicken cooks. Put asparagus on top of polenta after you turn the polenta once. Add oyster mushrooms to pan with chicken. Spoon tomato sauce onto plate Remove chicken from pan - to be sliced Add spinach to pan, add a little olive oil, cook until wilted. Plate the polenta, asparagus, spinach, slided chicken, oyster mushrooms, pancetta - drizzle balsamic vinegar over the dish

PARMESAN CRUSTED CHICKEN



Parmesan Crusted Chicken image

The simplest and most savory way to dress up chicken breasts for a quick supper is just to top them with mayonnaise, sprinkle with Parmesan cheese and bread crumbs, and bake. Dinner will be ready in 30 minutes or less.

Provided by Hellmann's

Categories     Trusted Brands: Recipes and Tips

Time 30m

Yield 4

Number Of Ingredients 4

½ cup Hellmann's® or Best Foods® Real Mayonnaise
¼ cup grated Parmesan cheese
4 (5 ounce) boneless, skinless chicken breast halves
4 teaspoons Italian seasoned dry bread crumbs

Steps:

  • Preheat oven to 425 degrees F.
  • Combine Hellmann's® or Best Foods® Real Mayonnaise with cheese in medium bowl.
  • Arrange chicken on baking sheet. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs.
  • Bake 20 minutes or until chicken is thoroughly cooked.

Nutrition Facts : Calories 399.6 calories, Carbohydrate 1.9 g, Cholesterol 95.6 mg, Fat 28.3 g, Fiber 0.1 g, Protein 31.6 g, SaturatedFat 5 g, Sodium 373.6 mg, Sugar 0.1 g

CRISPY PARMESAN ROAST CHICKEN WITH LEMON



Crispy Parmesan Roast Chicken With Lemon image

Sprinkling grated Parmesan over a whole chicken as it roasts yields extra-crisp, extra-savory skin in this recipe, while chopped fresh rosemary and lemon zest perfume the meat through and through. Be sure to serve this with the lemony pan drippings, which make a bright, rich sauce for the tender meat. Heat lovers should feel free to add plenty of red-pepper flakes to the drippings - or serve red pepper on the side for individual spicing.

Provided by Melissa Clark

Categories     dinner, easy, poultry, main course

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 8

1 small lemon
2 teaspoons kosher salt, plus more to taste
1 teaspoon black pepper
1 teaspoon chopped rosemary, plus 4 sprigs
Large pinch of red-pepper flakes, plus more for serving (optional)
1 (3 1/2- to 4-pound) whole chicken, patted dry
Extra-virgin olive oil, for drizzling
1/3 cup finely grated Parmesan

Steps:

  • Finely grate 1 teaspoon zest from the lemon and place it in a small bowl. (Save the zested lemon for the drippings.) Stir in 2 teaspoons salt, pepper, chopped rosemary and red-pepper flakes, if using. Season the chicken inside and out with salt mixture. Let sit at room temperature for 20 minutes or refrigerate uncovered for up to overnight.
  • Heat oven to 425 degrees. Place chicken, breast-side up, in a large skillet, sheet pan or roasting pan. Stuff cavity of chicken with rosemary sprigs. Drizzle breast with a little olive oil.
  • Roast chicken for 30 minutes. Sprinkle chicken all over with Parmesan, then continue roasting until bird's juices run clear when skin is pierced with a knife and the skin is golden, 25 to 30 minutes longer.
  • Let chicken rest for 10 minutes. Squeeze juice from the zested lemon, to taste, into the pan drippings and season with more salt and red-pepper flakes if you like. Carve and serve with drippings spooned over the meat.

ROSEMARY PARMESAN CRUSTED CHICKEN



Rosemary Parmesan Crusted Chicken image

This is a rich and juicy chicken. Very simple but your guest(s) will feel like you pulled out all the stops. Goes great with an asparagus risotto, pairs well with white zinfandel, and finishes well with tiramisu. Enjoy!

Provided by Jamies Kitchen

Categories     Chicken Breast

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

4 boneless skinless chicken breasts
2 garlic cloves, minced
1/3 cup grated parmesan cheese
4 sprigs fresh rosemary
1/2 teaspoon sea salt or 1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
4 teaspoons extra virgin olive oil
1/2 cup white wine

Steps:

  • Remove the stem of 2 sprigs of rosemary. Split the other 2 sprigs in half and save for garnish.
  • Mix the now loose rosemary with the olive oil, wine, garlic and salt and pepper.
  • Season both sides of the chicken with this marinade. Let chicken marinate in the refrigerator for at least 2 hours.
  • Preheat oven to 275. Spray or very lightly oil your bakeware.
  • Place the marinated chicken in your bakeware, and place in oven for 30 minutes.
  • Remove and sprinkle chicken with grated parmesan cheese and place back in the oven for another 13-15 minutes.
  • Remove from oven and garnish each chicken with a rosemary sprig. Enjoy!

Nutrition Facts : Calories 232.8, Fat 8.4, SaturatedFat 2.5, Cholesterol 75.8, Sodium 496.6, Carbohydrate 1.8, Fiber 0.1, Sugar 0.4, Protein 30.6

PARMESAN CHICKEN



Parmesan Chicken image

Categories     Chicken     Bake     Kid-Friendly     Quick & Easy     Dinner     Parmesan     Healthy     Gourmet     Small Plates

Number Of Ingredients 10

3 tablespoons Dijon mustard
1 teaspoon white-wine vinegar
1/2 teaspoon salt
1/2 teaspoon black pepper
6 (5-oz) skinless boneless chicken breast halves
1 1/2 English muffins (not sandwich-size)
3/4 cup finely grated Parmigiano-Reggiano (1 1/2 oz)
1 tablespoon unsalted butter, melted
Special equipment:
Special equipment: parchment paper

Steps:

  • Preheat oven to 450°F and line a baking sheet with parchment.
  • Whisk together mustard, vinegar, salt, and 1/4 teaspoon pepper in a large bowl and add chicken breasts, tossing to coat well.
  • Pulse English muffins in a food processor until finely ground. Add cheese, butter, and remaining 1/4 teaspoon pepper and pulse until combined well. Transfer to a shallow soup plate or pie plate.
  • Dredge chicken, 1 piece at a time, in crumbs, coating completely and pressing gently to help crumbs adhere, then transfer to baking sheet. Bake in middle of oven until golden brown and cooked through, 15 to 20 minutes.

ROSEMARY & PARMESAN POLENTA CHIPS



Rosemary & Parmesan Polenta Chips image

Make and share this Rosemary & Parmesan Polenta Chips recipe from Food.com.

Provided by Kiwi Kathy

Categories     Grains

Time 35m

Yield 4 , 4 serving(s)

Number Of Ingredients 6

2 cups chicken stock
2 tablespoons rosemary, finely chopped
1 garlic clove, crushed
1/2 cup instant polenta
1/4 cup parmesan cheese, finely grated
olive oil flavored cooking spray

Steps:

  • Grease a 6cm deep, 19cm square cake tin. Line base and sides with baking paper, extending paper 2 cm from edge of pan on all sides. Place stock, rosemary and garlic in a medium saucepan over high heat. Bring to boil. Reduce heat to low.
  • Add polenta in a slow steady stream, stirring constantly. Cook, stirring for 5 minutes or until thickened. Stir in parmesan. Spread polenta into prepared pan. Cover. Refrigerate for 3 hours or until set.
  • Preheat oven to 220 degrees Celsius Remove polenta from pan. Cut in half. Cut each half into 2cm wide chips. Place on a greased wire rack over a baking paper lined baking tray. Spray with oil. Bake 15 minutes or until golden and crisp.
  • Note: Chips can be frozen, unbaked, for up to one month.
  • Cooking time excludes the refrigeration time.

Nutrition Facts : Calories 72.4, Fat 3.3, SaturatedFat 1.5, Cholesterol 9.1, Sodium 267.5, Carbohydrate 4.9, Fiber 0.1, Sugar 2, Protein 5.5

ROSEMARY- AND PARMESAN-CRUSTED PORK CHOPS



Rosemary- and Parmesan-Crusted Pork Chops image

One of the first meals I made for my boyfriend and now he can't get enough! Pairs great with some grilled asparagus!

Provided by megplay2

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Baked

Time 35m

Yield 4

Number Of Ingredients 10

cooking spray
1 cup all-purpose flour
1 large egg
2 cups dry bread crumbs
¼ cup grated Parmesan cheese
2 tablespoons dried rosemary
1 teaspoon ground paprika
salt and ground black pepper to taste
4 (5 ounce) pork loin chops
1 tablespoon olive oil

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly oil a baking tray with cooking spray.
  • Put flour in a bowl. Beat egg in a second bowl. Mix bread crumbs, Parmesan, rosemary, paprika, salt, and pepper in a third bowl.
  • Lightly salt pork chops. Coat both sides in flour, then in egg, then in bread crumb mixture. Place on the prepared baking tray.
  • Bake in the preheated oven until no longer pink in the center, about 20 minutes, turning after 10 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 599.3 calories, Carbohydrate 64.4 g, Cholesterol 132.4 mg, Fat 16.4 g, Fiber 4.2 g, Protein 45.3 g, SaturatedFat 4.9 g, Sodium 541.9 mg, Sugar 3.6 g

Tips:

  • To achieve a crispy crust on the chicken, make sure the chicken breasts are patted dry before coating them in the breadcrumb mixture.
  • Use freshly grated Parmesan cheese for the best flavor. Pre-grated cheese often contains additives that can alter the taste.
  • If you don't have polenta on hand, you can substitute mashed potatoes or rice.
  • To make the polenta creamier, add a little milk or cream.
  • Serve the chicken with your favorite sides, such as roasted vegetables, salad, or pasta.

Conclusion:

Rosemary and Parmesan Crusted Chicken with Polenta is a flavorful and easy-to-make dish that is perfect for a weeknight meal. The chicken is crispy on the outside and tender on the inside, while the polenta is creamy and delicious. This dish is sure to please everyone at the table.

Related Topics