Season chicken with rosemary and fennel for an invigorated take of this mealtime staple.
1 tsp. plus 1 Tbsp oil
2 large bone-in chicken breasts (about 12 oz each)
3/4 tsp. salt
3/4 tsp. pepper
1 lb. cherry tomatoes (halved)
1 sprig rosemary
1 tsp. fennel seeds (crushed)
1 c. instant polenta
1 tsp. red wine vinegar
1/4 c. parsley (chopped)
- Heat oven to 450°F. Heat 1 teaspoon oil in large oven-safe skillet on medium. Season chicken breasts with 1/2 teaspoon each salt and pepper. Cook, skin sides down, until golden brown and crisp, 5 to 7 minutes.
- Turn; add cherry tomatoes, rosemary and fennel seeds; drizzle with 1 tablespoon oil and season with 1/4 teaspoon each salt and pepper, then roast until chicken is just cooked through and tomatoes have begun to break down, 12 to 15 minutes.
- Meanwhile, prepare polenta.
- Discard rosemary; transfer chicken to cutting board and let rest 5 minutes. Stir red wine vinegar into tomatoes, then toss with parsley. Remove bone from chicken, slice and serve on polenta. Top with tomatoes.
Nutritional Information (per serving): About 445 calories, 17.5 g fat (4 g saturated), 32 g protein, 455 mg sodium, 37 g carb, 3 g fiber