Sunday Supper

7:14 pm by

I planned to make a blueberry pie today, but a nap got in the way… Still managed to make a yummy Sunday Supper. Thanks to J for the suggestion!

Parmesan Chicken with Polenta


  • 2 skillets
  • Garlic masher/slicer (I use this one)
  • Glass baking pan
  • Non-stick cooking spray
  • 2 Spatulas
  • Cookie sheet, lined with foil
  • Tongs
  • Red (meat) cutting board & regular (veg) cutting board
  • Your favorite knife (mine)


  • 3 boneless, skinless chicken breasts, thawed
  • 1 c shredded mozzarella cheese
  • 1 tsp Old Bay seasoning


  • 1/2 c bread crumbs
  • 1/2 c shredded parmesan cheese
  • 1 T dried parsley, divided
  • 1 egg white, lightly beaten
  • 1 T olive oil


  • 1-2 T olive oil
  • 3 cloves garlic, minced or finely sliced
  • 1 can diced tomatoes
  • 1 handful fresh basil, torn
  • 1/4 c chicken broth
  • 1/4 c tomato sauce (or V-8 juice)
  • 1/4 tsp each salt & pepper
  • 1/2 tsp sugar
  • pinch dried red pepper flakes


  • 1 tube pre-prepared polenta (I used Trader Joe’s organic polenta), sliced into disks
  • Parmesan cheese


Combine bread crumbs and parmesan cheese onto plate. Season with salt, pepper & 1 tsp Old Bay seasoning. Lightly beat egg white in bowl.

Drizzle two large skillets with olive oil. Spray baking dish AND foil-lined cookie sheet with non-stick cooking spray; set aside.

Preheat oven to 450 degrees.


Before getting started on the meat, prep the garlic. Apparently, garlic releases its flavor better if it’s allowed to sit. (Who knew?) Swirl olive oil in large skillet, then add garlic slices & let sit while you do the rest of the work.

On your “meat only” red cutting board, slice chicken breasts in half lengthwise to form two thinner cutlets. Layer a handful of cheese (I was out of mozzarella, so I used cheese strings) and sprinkle with parsley.

Roll up chicken breasts around cheese and secure with toothpicks. (BTW, if you use colored toothpicks, your meat will take on some cool colors. It’s just vegetable dye, not harmful, but fun to see!)

Drizzle second skillet with 1-2 T olive oil and put on med-high heat.

Dip rolled chicken breasts in beaten egg white, then dredge in bread crumb/parmesan mixture. In hot (second) skillet, brown chicken breasts for 30-60 seconds, then transfer to greased baking dish.

Top all remaining cutlets with any remaining crumb/parm mixture and cheese. Put into heated oven & set time for 10 minutes.

On foil-lined baking sheet, place polenta disks about 1/2″ apart. Turn on the heat under skillet #1 to med-high and allow garlic to brown as you prepare polenta.

When timer goes off, put polenta disks in oven & reset time for 20 minutes.

In hot (garlicky) skillet, pour all sauce ingredients. Stirring occasionally, bring sauce to a boil; at boil, reduce heat to med-low, cover and let simmer for 15 minutes.

When timer goes off again, remove chicken and allow to cool. Set timer for 5 more minutes for polenta as you plate salad or whatever side veggies you have planned.

When polenta is finished, remove and let cool for 2 minutes. On each plate, place 3 polenta disks. Top with one chicken cutlet, cover with sauce and sprinkle with Parmesan.


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