Italian Herb Chicken & Creamy Polenta

Name: Italian Herb Chicken & Creamy Polenta with Zucchini
Total time: 25 min
Yield: 2
Cuisine: Southern Europe
Ingredients: 10 ounce Chicken Cutlets; 1 tablespoon Italian Seasoning; 1 unit Zucchini; 8.8 ounce Precooked Polenta; 2 tablespoon Cream Cheese; 1.5 tablespoon Sour Cream; 1 unit Chicken Stock Concentrate; Salt; Pepper; 2 teaspoon Cooking Oil; 1 tablespoon Butter

with Zucchini

Recipe Development TeamPublished on June 17, 2024

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Creamy pre-cooked polenta warms up in a flash to create a flavorful bed for juicy herbed chicken breasts and sautéed zucchini in this speedy, weeknight-friendly meal. You’ll swirl in cream cheese, sour cream, and butter into the polenta for a luxuriously rich and creamy texture. And boom! A memorable meal is on the table in no time at all.

Tags:

Calorie Smart

•Carb Smart

•Protein Smart

•Quick

•New

Allergens:

Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

10 ounce

Chicken Cutlets

1 tablespoon

Italian Seasoning

1 unit

Zucchini

8.8 ounce

Precooked Polenta

2 tablespoon

Cream Cheese

(Contains: Milk)

1.5 tablespoon

Sour Cream

(Contains: Milk)

1 unit

Chicken Stock Concentrate

Not included in your delivery

Salt

Pepper

2 teaspoon

Cooking Oil

1 tablespoon

Butter

(Contains: Milk)

Nutrition Values

/ per serving

Calories420 kcal

Fat21 g

Saturated Fat8 g

Carbohydrate22 g

Sugar4 g

Dietary Fiber2 g

Protein37 g

Cholesterol135 mg

Sodium1600 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Paper Towel

•Large Pan

•Small pot

•Potato Masher

•Whisk

Instructions

• Pat chicken* dry with paper towels and season all over with half the Italian Seasoning (all for 4 servings), salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. Turn off heat; transfer to a cutting board. Wipe out pan.

• While chicken cooks, wash and dry produce. • Trim and halve zucchini lengthwise; slice into 1⁄2-inch- thick half-moons. • Heat a drizzle of oil in pan used for chicken over medium-high heat. Add zucchini; season with salt and pepper. Cook, stirring, until softened and lightly browned, 5-7 minutes (7-10 minutes for 4 servings).

• Meanwhile, in a small pot, combine polenta and 1/3 cup water (2/3 cup for 4 servings) over medium heat. Mash with a potato masher until mostly smooth, 30-60 seconds (remaining lumps will be broken up when whisking). • Whisk in cream cheese, sour cream, stock concentrate, and 1 TBSP butter (2 TBSP for 4); simmer until thickened, 3-4 minutes. Taste and season with salt and pepper if desired. TIP: If polenta seems too thick, stir in a splash of water.