Glazed Chicken Medallions
with Parmesan Polenta & Steamed Greens
Calories
:
760 kcalProtein
:
43.9g proteinPreparation Time
:
15 minutesDifficulty
:
EasyAllergens:
- Milk
- Soy
- May contain traces of allergens
- Gluten
- Milk
- Soy
- Wheat
Seared until juicy and coated in a sticky-sweet glaze, tender chicken medallions cook in next to no time for a restaurant-worthy feast. Spooned over a bed of rich, velvety polenta to catch all those savoury juices, they're paired with crisp steamed greens for a fresh, vibrant contrast.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 packet
Garlic Paste
1 packet
Trimmed Green Beans
1 packet
Parmesan Cheese
(Contains: Milk)
330 g
Chicken Thigh
1 packet
Sweet & Savoury Glaze
(Contains: Soy)
1 packet
Instant Polenta
(May be present: Gluten, Milk, Soy, Wheat)
1 packet
Rocket Leaves
Not included in your delivery
1 drizzle
olive oil
1 cup
water
1 cup
milk
(Contains: Milk)
50 g
butter (for the mash)
(Contains: Milk)
1 tsp
salt
Utensils
•Large Non-Stick Pan
•Medium Pan
Cooking Steps
1
- Cut carrot into sticks. Trim green beans.
- Add prepped veggies and a splash of water to a microwave-safe bowl, then cover with a damp paper towel.
- Microwave veggies on high until just tender, 2-4 minutes.
- Drain, then return to the bowl and cover to keep warm.
2
- Season chicken thigh on both sides.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Cook chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes.
- Remove from heat. Add sweet & savoury glaze, tossing to coat.
TIP: Chicken is cooked through when it's no longer pink inside.
3
- In a medium saucepan, combine the water and milk and bring to the boil over high heat.
- Reduce heat to medium and slowly whisk in polenta, then cook, stirring, until smooth and thickened, 2-3 minutes.
- Remove from the heat, add the butter, half the Parmesan cheese and the salt, stirring until well combined. Season with pepper.
4
- Divide creamy polenta, steamed greens and glazed chicken medallions between plates.
- Spoon over any remaining glaze from pan to serve.
- Garnish with the remaining Parmesan cheese and serve with rocket. Enjoy!
