Polenta Crusted Chicken With Ravioli

     This dish was inspired by a recent visit with my girls to the Olive Garden,  It is a Polenta Crusted Chicken Breast with Ravioli in a Parmesan cream sauce.  My sister Linda and I ordered this dish as it looked delectable and pleasing.  I usually take the safe road while dining out but a night out with the girls made me want to live on the edge. 

     The meal was so delicious that my friend Jill and I just had to recreate the dish.  We experimented and prepared it for ourselves and 4 children.  The preparation was a bit time consuming but in the end it was well worth it.  It would be a lovely meal to serve at a dinner party or any other special event.

Here goes.......

First, prepare the Polenta.  If you are unfamiliar with Polenta....   Polenta is made with ground yellow or white cornmeal (ground maize)  It is usually boiled in water and can be made into a mush or cooled and sliced. 

Polenta

4 Cups of chicken broth
1 Cup Ground Corn Meal
2 TBS Butter
1/4 Cup half & half (a little less, if desired) can also use Heavy cream
1 Cup grated Parmesan Cheese
Salt & Pepper

Chicken Broth & Corn Meal

Bring broth to a slight boil, gradually wisk in corn meal until it becomes thickened and smooth.  You can add a bit more broth (or water)  if needed. 

When Polenta is thick and the consistency of oatmeal or grits, add butter and half and half and continue to wish.  This will make it extra creamy.  Add salt & pepper to taste.  Gradually stir in cheese until combined.  Thats it!  Polenta is done.  Can be served as a side dish instead of rice or potatoes.

Completed Polenta

Set Polenta aside and let it cool a bit until needed.

Crusted Chicken

1 1/2 Pounds of Chicken Breast (or more depending on amount of people serving)
Salt & Pepper
Prepared Polenta
Parmesan cheese

Clean chicken thoroughly.  Pound Chicken with kitchen mallet until 1/4 of an inch thick.  Salt & Pepper to taste and quickly cook in frying pan with a small amount of EVOO (Will bake in oven to finish)  Set aside. When chicken is completely cooked.  Place chicken on a lined cookie sheet.  Cover each piece of chicken with cooked Polenta.  When done, sprinkle each piece with freshly grated Parmesan cheese.

Bake in oven for approximately 20-30 minutes until polenta starts to brown.  You can turn on the broiler if needed to crust the polenta.

To complete the dish, cook cheese ravioli according to directions.  While ravioli is cooking prepare the parmesan cream sauce.

Parmesan Cream Sauce

1 small container of Heavy cream

1 Cup Grated parmesan Cheese

Salt & Pepper

Heat heavy cream to a slight boil, add cheese until melted.  Salt & Pepper to taste.  Cheese is a bit salty so minimize the amount of salt you add.

Plate the Polenta Chicken and ravioli's....  add vegetables if desired.  I used baby bella mushrooms and spinach which accompanies the dish well.  Add cream sauce to chicken and ravioli and finish with a few chopped tomatoes for color and taste.  ENJOY!

Polenta Crusted Chicken with Ravioli's in a Parmesan Cream sauce..

Oh, So Delicious!