Tomato Herbed Chicken Over Polenta

Polenta is an excellent partner with chicken. This dish is pleasing to the eyes and great for serving guests, but easy to prepare and serve!

Tomato-Herbed Chicken Over Polenta

For the chicken:
4 skinless, boneless chicken breasts
3 medium-sized tomatoes, chopped
6 cloves garlic, finely chopped
salt and black pepper
1/4 cup flat-leaf Italian parsley leaves, loosely packed
1/8 cup fresh basil leaves, loosely packed
3 tablespoons extra-virgin olive oil

For the polenta:
1 cup yellow cornmeal
3 cups milk
salt
2 tablespoons butter
1/2 cup parmesan cheese, grated

For the polenta:
In a saucepan, pour in water and salt. When water begins to boil, add yellow cornmeal. Continue to stir until slightly thickened, and add butter. Keep stirring for another minute, and stir in parmesan cheese. Mix until thickened.

For the chicken:
Finely chop parsley and basil.
In a frying pan, heat olive oil. Add garlic, and chicken breasts. Continue to cook until chicken is thoroughly cooked. When cooked, add tomatoes, basil, salt, black pepper, and parsley. Stir, and allow to cook for an additional 5 minutes.

Now to serve the chicken with the polenta:
In plates, place polenta evenly in the middle. Next, place chicken on top of the polena. Top with the tomato, basil, and parsley mixture, and serve.

Serves approximately 4.