It Is a Keeper

Bringing you the BEST in Food, Family & Home

  • Home
  • About Me
    • Meet Christina
    • Work with Me
    • Media Features
    • Contact
  • Recipe Box
    • Appetizers & Dips
    • Beverages & Cocktails
    • Bread
    • Breakfast
    • Desserts
    • Easy Desserts
    • Grilled
    • Main Dishes
    • Salads
    • Sauces & Seasonings
    • Side Dishes
    • Instant Pot
    • Slow Cooker
    • Snacks
    • Soups and Stews
    • Quick & Easy
  • Holidays
    • New Years
    • Valentine’s Day
    • St. Patrick’s Day
    • Easter
    • Spring
    • Cinco de Mayo
    • Graduation
    • Patriotic
    • Summer
    • Back to School
    • Fall
    • Game Day
    • Halloween
    • Thanksgiving
    • Christmas
  • Recipe Videos
  • My Products
  • Shop
Crusty Mustard Chicken and Creamy Polenta

Crusty Mustard Chicken and Creamy Polenta

Published: January 16, 2010 Last Updated: January 1, 2015

This post may contain affiliate links.  For more information, read my disclosure policy here.   

25shares
  • Share
  • Tweet
  • Yummly
  • Reddit
  • Print

For my first post, I tried 2 recipes from “the pile”. I sifted through the pile to come up with some new weeknight dinners. You know the drill..quick to make, quick to clean up and, most importantly, delicious.

The first contender was a crusty, mustard chicken. This was a recipe that I got from a Martha Stewart DVD (Favorite Family Dinners) that I had. In a nutshell, the recipe called for slathering the chicken (I used boneless, skinless breasts) with a mustardy, thyme concontion and then coated it in plain bread crumbs.  Easy enough.  The part, however, that I was skeptical about was that I was supposed to cook it under the broiler.  I’ve never cooked meat under the broiler. I’m always afraid I’m going to burn whatever I’m making by using the

On to the creamy polenta.  I had never had polenta until this day, but I had alway wanted to try it.  I found a great looking recipe in a Southern Living magazine.  The photo in recipe looked delish. And, the recipe seemed easy enough.  When I finished, it looked right, I guess. I didn’t really know since I’d never had it before.  The whole thing took under 10 minutes.  Definitely easy enough!

The only thing left to do was dig in and see if the chicken and polenta recipes were any good.  Within a few minutes, my little guy had devoured several pieces of chicken.  A very good sign.  The husband, on the other hand, is more analytical and has to check it out from all angles, give it a sniff and then take bite.  Then another bite, and another.   Me, I go for the polenta first.  I was very eager to see what it was all about.

Now, here’s what I don’t understand.  Sometime during the three seconds it took me to spoon the polenta onto my plate and walk to the table, the polenta had turned to a gelatinous blob.  So I give it the benefit of the doubt and take a bite (a very small one).  The taste was OK, but the texture…not good!  It was a little too solid (not sure if that was the right word) for me.  And that was my first and last bite of polenta.

The chicken, on the other hand, was fantastic!  I couldn’t believe that something so tasty and crispy could be so easy to make!  It even had a little hint of heat from the red pepper flakes.  That dish got a big thumbs up from all of us!  Though we all agreed that the polenta was not for us.  Good thing we had plenty of garlicky green beans to fill in the gap!

The result…the chicken…it’s a keeper! The polenta…not so much!

Crusty Mustard Chicken

Adapted from Martha Stewart Living

6 boneless, skinless chicken breast cutlets, thinly sliced
3 tablespoons Dijon mustard
1 tablespoon minced shallots
1 tablespoon fresh thyme leaves
1/2 teaspoon freshly ground black pepper
1/2 teaspoon crushed red-pepper flakes
1/2 teaspoon salt
2 tablespoons unsalted butter, melted
1 1/2 teaspoons vegetable oil
1 1/2 cups fresh white breadcrumbs

Preheat broiler.

In a small bowl, combine mustard, shallots, thyme, black pepper, red-pepper flakes, and salt. Stir in butter and oil until thoroughly combined.

Place breadcrumbs in a shallow dish. Brush chicken on both sides with the mustard mixture, and then roll in breadcrumbs to coat completely.

Place coated chicken  on a clean baking sheet, and place under broiler. Cook until well browned all over, about 5 minutes, turning occasionally to brown evenly. Reduce oven heat to 500 degrees; continue roasting until internal temperature reaches 165 degrees, about 5 minutes. Remove from oven, and serve hot.

Creamy Polenta

Recipe from Southern Living Magazine

7 cups chicken broth
2 cups polenta
1 (8-oz.) package cream cheese

Bring 6 cups chicken broth to a light boil in a Dutch oven over medium-high heat; slowly stir in polenta. Reduce heat to low, and cook, stirring constantly, 2 to 3 minutes or until polenta thickens. (Do not boil.) Stir in cream cheese until blended. Stir in remaining chicken broth. Cover and keep warm.

 

 

If you like this post, be sure to subscribe by clicking on the “subscribe” link on the right.  You’ll be notified my new posts.  Also, be sure to follow me on Facebook — simply click on the link to the right!

25shares
  • Share
  • Tweet
  • Yummly
  • Reddit
  • Print
« Here I Go…
Chicken Stew with Balsamic Roasted Vegetables »

Comments

  1. Kristine says

    November 9, 2010 at 2:32 pm

    LOVED the crusty chicken!

    Reply
  2. Stay at Home Mom CFO says

    January 21, 2010 at 1:27 am

    I ate polenta once before. It was like gritty mashed potatoes, I don’t think it was you:). The rest sounded good.

    Reply
  3. itsakeeper says

    January 16, 2010 at 2:53 am

    Wondering what I did wrong with the polenta?

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this Recipe




It is a keeper on TV

Hi, I’m Christina!

 

I scour the internet, recipe boxes & cookbooks to bring you only the BEST recipes & products that earn my seal of approval.  It Is a Keeper is your source for quick, easy and simple recipes for busy families.  READMORE…

SEARCH THIS SITE

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

READER’S

best apple pie moonshine recipe

Best Apple Pie Moonshine

Burger Seasoning Blend

Korean Pork Chops

FAVORITES

Italian Hoagie Dip in a white bowl with sliced bread on the side

Italian Hoagie Dip

Boom Boom sauce in a glass jar with a spoon

Boom Boom Sauce

ground beef enchiladas

The Best Ground Beef Enchiladas

© 2010-2018 White Birch Media Group, LLC | All Rights Reserved | This blog uses the Divine Theme
MEET CHRISITNA | CONTACT | WORK WITH ME | PRIVACY & DISCLOSURE | PRESS  

Copyright © 2021 · Divine Theme on Genesis Framework · WordPress · Log in