Marinara Chicken Cutlets with Creamy Polenta and Roasted Asparagus

Name: Marinara Chicken Cutlets with Creamy Polenta and Roasted Asparagus
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 2.5 pound chicken breast (boneless, skinless, halved horizontally into 8 cutlets); 1 jar marinara sauce (24 oz jar); 1 cup cornmeal polenta (coarse ground); 0.5 cup Parmesan cheese (grated); 1.5 pound asparagus (trimmed); 1 tablespoon olive oil; 1 teaspoon dried oregano; 1.5 teaspoon salt; 0.5 teaspoon black pepper (ground)

Seared chicken cutlets simmered in herb marinara sauce, served alongside soft Parmesan polenta and tender oven-roasted asparagus spears.

Prep: 15 min
Cook: 25 min
Total: 40 min
Servings: 8
Cuisine: Italian
Difficulty: Medium

Dietary

Gluten-Free
Nut-Free
Egg-Free
High-Protein
Low-Calorie
Low-Fat
Low-Sodium
Low-Sugar
Low-Saturated-Fat

Ingredients

2.5 pound chicken breast (boneless, skinless, halved horizontally into 8 cutlets)
1 jar marinara sauce (24 oz jar)
1 cup cornmeal polenta (coarse ground)
0.5 cup Parmesan cheese (grated)
1.5 pound asparagus (trimmed)
1 tablespoon olive oil
1 teaspoon dried oregano
1.5 teaspoon salt
0.5 teaspoon black pepper (ground)

Instructions

Preheat the oven to 400 degrees F. Place trimmed asparagus on a baking sheet, toss with 1/2 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Roast for 15 minutes until tender-crisp.
In a medium pot, bring 4 cups of water and 1/2 teaspoon salt to a boil. Slowly whisk in the cornmeal polenta in a steady stream. Lower heat to gentle simmer, cover, and cook for 15 minutes, stirring often, until thick and creamy. Stir in grated Parmesan cheese.
Season chicken cutlets with dried oregano, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper. Heat remaining 1/2 tablespoon olive oil in a large skillet over medium-high heat.
Sear chicken cutlets for 3 to 4 minutes per side until golden brown. Pour the marinara sauce around and over the cutlets, turn heat to medium-low, cover, and simmer for 6 to 8 minutes until chicken is cooked through to an internal temperature of 165 degrees F.
Plate each serving with a scoop of warm creamy polenta, a chicken cutlet spooned with rich marinara sauce, and a generous portion of roasted asparagus.

Notes

Naturally gluten-free polenta makes an exceptional, velvety base for the rich tomato sauce.

Nutrition (per serving)

Calories: 385
Protein: 37.5 g
Carbohydrates: 31.8 g
Fat: 10.4 g
Fiber: 4.8 g
Sodium: 485 mg
Saturated Fat: 2.8 g
Sugar: 5.4 g
Cholesterol: 88 mg