This wonderful recipe comes from the October 2007 issue of Cooking Light magazine. It is simple to prepare and only has a few ingredients, but if you make it for company, it has the 'Wow Factor' in how it is presented. If you are not a fan of goat cheese, you can use the Gournay cheese - the results are just as yummy.
The polenta compliments everything in the chicken without stealing the show. I added some parmigiano-reggiano to up the flavor of the polenta, but feel free to leave it out if you want. This dish as a whole is a lovely meal for friends and family alike. If you make this chicken dish, I would love to hear the results.
You can stuff the chicken breasts up to a day ahead. You can just put them in the refrigerator, until you're ready to cook them.
To save on time, get the water simmering for the polenta while preparing the chicken. When the chicken is in the oven, make the polenta.
I recommend adding some roasted fall vegetables to this meal...
Are you looking for an easy weeknight meal? Try this wonderful chicken dinner! It is simple to put together, and my family approved of it heartily. It would be a fine dish for company too. I adapted it from the January 2014 edition of Southern Living magazine. It is a lovely dish that brings to mind a rustic French countryside. The lemon adds a brightness to the chicken, while the rosemary and garlic mellows the flavors into something quite extraordinary. It really is delicious! Serve with a crusty French bread to round out this meal and be prepared for compliments!
I like to smash my garlic cloves with the skin on. Take your chef's knife, and give the clove a good smack. The skin should peel right off the clove.
I was never a fan of capers, until I started to rinse them. Now, I love them. If you like them as is, then no rinsing necessary!
Preparation time is 30 minutes. The cook time is 50 minutes. The total time is 1...