Oregano chicken on creamy polenta
Nutrition Info.(per serve)
- 4 x 120g skinless, boneless chicken thigh fillets
- oil spray
- 3 teaspoons dried oregano
- 200g mushrooms, sliced
- 1 cup instant polenta
- 1/4 cup finely grated fresh parmesan cheese
- 4 cups mixed green salad, to serve
Total fat 12g
Saturated fat 3g
Dietary fibre 2g
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.