Sautéed Jidori Chicken
This dish combines the rich flavor of Jidori chicken with the creamy texture of baked polenta, complemented by a vibrant pesto cream sauce.
Ingredients
For the Sautéed Jidori Chicken:
- 4 Jidori chicken breasts
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 shallot thinly sliced
- ½ cup dry white wine
- 1 cup chicken broth
- 1 cup cherry tomatoes halved
For the Baked Polenta:
- 1 cup yellow cornmeal polenta
- 4 cups water or chicken broth
- 2 tablespoons butter
- ½ cup freshly grated Parmesan cheese
- Salt and freshly ground black pepper to taste
For the Pesto Cream Sauce:
- 1 cup fresh basil leaves
- ¼ cup pine nuts lightly toasted
- 2 cloves garlic
- ½ cup olive oil
- ½ cup grated Parmesan cheese
- 1 cup heavy cream warmed
- Salt and freshly ground black pepper to taste
Instructions
Prepare the Baked Polenta
- Preheat oven to 375°F (190°C). Coat a baking dish with olive oil or butter.
- In a saucepan, bring 4 cups of water to a boil. Gradually stir in 1 cup of polenta, whisking continuously.
- Reduce heat to low and cook for 10-15 minutes, stirring frequently, until thick and creamy.
- Stir in ½ cup grated Parmesan cheese, 2 tbsp butter, salt, and pepper.
- Transfer the polenta to the greased baking dish, smoothing the top.
- Bake for 20-25 minutes until firm and slightly golden. Set aside to cool slightly before slicing.
Sauté the Jidori Chicken
- Season 2 boneless, skin-on Jidori chicken breasts with salt, pepper, and a pinch of garlic powder.
- Warm 2 tbsp of olive oil in a skillet over medium-high heat.
- Place the chicken skin-side down and sear for 4-5 minutes until crispy and golden brown.
- Flip the chicken and cook for another 4-5 minutes until cooked through (internal temp: 165°F/74°C).
- Transfer to a plate and let it rest for 5 minutes before slicing.
Make the Pesto Cream Sauce
- In a saucepan, heat 1 tbsp butter over medium heat.
- Add 1 cup heavy cream and bring to a gentle simmer.
- Stir in ¼ cup pesto sauce and ¼ cup grated Parmesan cheese.
- Simmer for 2-3 minutes, stirring constantly, until smooth and creamy.
Assemble & Serve
- Slice the baked polenta into squares or rounds and place on plates.
- Arrange sliced Jidori chicken on top.
- Drizzle with the pesto cream sauce.
- Garnish with fresh basil, extra Parmesan, or pine nuts.
Video
Notes
- Jidori Chicken: Jidori chicken is a special, free-range chicken that’s super tender and flavorful. If you can’t find it, no worries! You can use any high-quality, boneless, skinless chicken breasts or thighs for a delicious result.
- Polenta: You can make the baked polenta ahead of time and store it in the fridge for up to 3 days. When you’re ready to serve, just reheat it in the oven or on the stovetop. For an extra creamy texture, feel free to stir in a bit more cream or cheese when reheating.
- Pesto Cream Sauce: Want to save time? Use store-bought pesto! But if you’re up for it, homemade pesto with fresh basil, garlic, pine nuts, Parmesan, and olive oil will take the dish to the next level. For a lighter twist, you can swap the heavy cream for half-and-half or coconut milk if you’re looking for a dairy-free option.
- Searing Chicken: To get the perfect golden crust on the chicken, do not overcrowd the skillet. Cook the chicken in batches to keep it nice and crispy if needed.
- Customization: Want to mix it up? Add some veggies to the polenta or serve with a fresh salad on the side for some extra crunch. You could even sprinkle some toasted pine nuts or fresh herbs on top for a little extra flavor.
- Storage: Leftovers? No problem! Store the chicken, polenta, and pesto sauce separately in the fridge for up to 3 days. Just reheat the chicken and polenta in the oven, and warm the sauce on the stovetop before serving again.
Nutrition Information (per serving):
- Calories: 1,418 kcal
- Fat: 87g
- Saturated Fat: 27g
- Carbohydrates: 47g
- Fiber: 4g
- Sugar: 5g
- Protein: 83g
- Cholesterol: 180mg
- Sodium: 1,215mg