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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 375°F. Drain sun-dried tomatoes, reserving the oil. Sprinkle chicken with salt and pepper. In a 10-inch ovenproof skillet, heat the reserved oil over medium-high heat. Add the chicken; cook about 6 minutes or until browned, turning once. Remove pan from heat. Add sun-dried tomatoes, olives, wine (or broth) and, if desired, bay leaves.
Bake for 10 to 15 minutes or until an instant-read thermometer inserted in the center of the chicken registers 170°F.
Meanwhile, in a large saucepan, bring 3 cups water to a boil. In a small bowl, combine cornmeal, 1 cup cold water and 1 teaspoon salt; gradually stir into the boiling water. Cook and stir until thick and bubbly. Reduce heat; cook for 10 minutes more, stirring occasionally. Discard bay leaves, if using. Serve chicken and tomato mixture with polenta.