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Creamy Marinara Goat Cheese Chicken Breast with Cheesy Parmesan Polenta
stovetop cooking
Prep & Cook Time: 60+ min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk
Chef
Ryan Pugh
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 3 fl. oz. Marinara Sauce
- ½ cup Polenta
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2 oz. Shredded Parmesan Cheese
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2 oz. Light Cream Cheese
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1 oz. Goat Cheese
- 2 Green Onion
- ¼ tsp. Red Pepper Flakes
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories610
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Carbohydrates39g
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Net Carbs36g
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Fat26g
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Protein53g
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Sodium1660mg
Recipe Steps
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 prepare ingredients.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
reserve 1 Tbsp of parm for garnish -
2 start polenta
"Bring 2 cups water to a boil in a small pot.
Once water is boiling, stir in grits and green onion bottoms. Reduce heat to low and stir constantly until grits are smooth, 3-4 minutes.Remove from burner and stir in cheese, 1/2 tsp salt and cream cheese. Season to taste with pepper, cover, and set aside.If grits stiffen, return to medium heat and stir in water, 1 Tbsp. at a time, until desired consistency is reached." -
3 Chicken
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken breasts to hot pan, and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. Remove chicken to a plate and tent with foil. wipe pan clean and keep warm.
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4 sauce
place pan used for chicken over medium heat.
combine marinara, 1/4 cup of water, and half of the goat cheese.mix well and bring to a simmer.allow to simmer until slightly thickened and smooth, 2-3 minutes.taste and add a pinch of salt if desired. -
5 Finish dish
Plate dish as pictures. Top chickne with creamy marinara, remaining goat cheese and red pepper flakes and garnish polenta with reserved parm and green onion tops.
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