Ingredients
4 thin chicken cutlets (about 1 lb. total)
1/2 tsp. Italian seasoning
Kosher salt
1/4 c. extra-virgin olive oil, divided
1 (18-oz.) tube pre-cooked polenta, sliced into 1/2"-thick rounds
3 cloves garlic, minced
5 oz. baby spinach (about 5 packed c.)
2 c. store-bought or homemade marinara
1/3 c. water
8 oz. bocconcini (small fresh mozzarella balls), thinly sliced
1/2 c. packed fresh basil leaves, thinly sliced
Preparation
Step 1Heat broiler to high. Season chicken with Italian seasoning and 1/2 teaspoon salt.Step 2In a large straight-sided skillet over medium-high heat, heat 2 tablespoons oil. Arrange polenta rounds in a single layer and cook until golden on the bottom, about 2 minutes. Using a thin metal spatula, flip polenta and continue to cook until golden on the other side, about 2 minutes more. Transfer polenta to a plate. Step 3Reduce heat to medium (skillet will be hot from searing polenta) and heat 1 tablespoon oil. Add chicken and cook, flipping halfway through, until golden brown on both sides and just cooked through, about 2 minutes per side. Transfer to plate with polenta. Step 4Heat remaining 1 tablespoon oil over medium heat. Add garlic and cook, stirring frequently, until fragrant, about 10 seconds. Add spinach and cook, tossing, until just wilted, about 1 minute more. Pour marinara and water into skillet and stir to combine. Step 5Remove skillet from heat and tuck chicken and polenta into sauce. Top with bocconcini.Step 6Broil until cheese is melted, about 3 minutes. Let cool 10 minutes. Top with basil.
While we could basically go all carbs all the time, we opted for a meal-in-one casserole instead, adding spinach and chicken cutlets to complement the polenta gnocchi. Both additions cook up so fast, it barely adds extra time to prepare them. The whole dish is then smothered in marinara, basil, and mozzarella for a quick Caprese spin under the broiler before it’s table-ready. Made this dish? Let us know how you liked it in the comments below!
