Dinners

Chicken-and-Polenta Puttanesca Melts

Name: Chicken-and-Polenta Puttanesca Melts
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 8 slices (each ½ inch thick) precooked polenta, such as San Gennaro (about 12 ounces total); 1 pound chicken cutlets (4 large pieces, each ½ inch thick); Kosher salt and freshly ground pepper; 3 tablespoons extra-virgin olive oil; ¾ cup mixed pitted olives, halved; 2 tablespoons capers; 1 tablespoon minced garlic (from 2 to 3 cloves); 1 ½ cups homemade or store-bought marinara sauce; 3 ounces low-moisture mozzarella, such as Polly-O; Chopped fresh parsley leaves, for serving (optional)

4 servings

servings

15 minutes

active time

25 minutes

total time

Start Cooking

Ingredients

8 slices (each ½ inch thick) precooked polenta, such as San Gennaro (about 12 ounces total)

1 pound chicken cutlets (4 large pieces, each ½ inch thick)

Kosher salt and freshly ground pepper

3 tablespoons extra-virgin olive oil

¾ cup mixed pitted olives, halved

2 tablespoons capers

1 tablespoon minced garlic (from 2 to 3 cloves)

1 ½ cups homemade or store-bought marinara sauce

3 ounces low-moisture mozzarella, such as Polly-O

Chopped fresh parsley leaves, for serving (optional)

Directions

Preheat broiler with rack 6 inches from heating element. Season polenta and chicken with salt and pepper. Heat a large ovenproof skillet (preferably cast iron) over medium-high; swirl in 2 tablespoons oil. Add polenta and cook, flipping once, until golden and crisp on edges, about 4 minutes. Transfer to a plate.

Add chicken to skillet; cook until browned on edges and cooked through, about 2 minutes a side. Transfer to plate. Add 1 tablespoon oil, olives, capers, and garlic to skillet; cook until fragrant, 30 seconds.

Stir marinara into skillet; bring to a boil. Remove from heat; nestle in chicken and polenta, shingling them and spooning some sauce over top. Sprinkle with cheese; broil until bubbly, 4 to 5 minutes. Top with parsley; serve.