I was looking around for a way to use up the extra anchovies I had from making caesar dressing, and came upon this blog: Seeing as how living in Socorro doesn't really lend itself well to fish, I decided to swap the fish with some chicken breast, and it turned out fine. This is surprisingly simple to put together and make. It takes less than 20 minutes to cook.
For once, I would recommend using the pre-packaged polenta tubes instead of making it yourself, not because homeade polenta isn't delicious (and it is), but because the polenta "cakes" will hold together much better with the pre-packed tube stuff. I wasn't able to find the tubes of polenta, and just ended up making my own, and rolled it up in aluminum and chilled it overnight, but it still tended to get a little smushy when I broiled it. Still tasted great, though, just a little sloppy!
Seared Chicken Breast with Wilted Kale and Portabella with Tomato Caper Polenta
4 Chicken Breasts
Olive Oil
Salt & Pepper
Cayanne Pepper
14 oz. can of petite diced Tomatos
2 Tbsp. Capers (rinsed)
3-4 Anchovy Fillets, mashed with the tines of a fork.
1/2 tsp. Thyme
Salt & Pepper
Tube of Polenta
Parmesean Cheese
1/4 cup sliced Shallots
2-3 Portabella Caps sliced
3 Garlic Cloves
4 cups Kale, roughly chopped
1/2 cup water
Splash of Balsamic Vinegar
Combine the tomatos, capers, anchovies, thyme, and some salt and pepper in a small bowl and set aside.
Begin by turning on your broiler.
Slice the polenta tube into 1/2 inch slices and lay on a tray, ready to be broiled.
Prep the chicken by lightly oiling, then sprinkling with salt, pepper, and cayanne.
Heat a large skillet over medium high heat, add a little oil, and lay the chicken in to brown. 3-4 min on each side.
While the chicken is browning, pop the polenta in your broiler, for about 10 min on one side, 'till it crisps and browns.
Start the heat in another large skillet or saucier with a bit of oil. Throw in the shallots and mushrooms, and lightly saute. Add the garlic and cook a short while longer. Finally put the kale in the pan, pour the water over top, and slash with balsamic. Cover and let steam about 10 min.
After the Chicken is browned on both sides, pour in the tomato concoction and let that reduce a bit for 10 min of so over medium-low heat
When the polenta is browned on one side, flip it, top it with some cheese and put it back in the broiler to crisp the other side. It shouldn't take long.
Assemble everything on a plate and enjoy!
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