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Seared Chicken & Balsamic-Glazed Onion

over Creamy Polenta

  • Group Created with Sketch.
    Time
    35 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 690 calories Group 22 Created with Sketch.
    Nutrition Label
    Download
WW Freestyle
13 Smart Points

In this rustic Italian-style dish, a bed of smooth, creamy polenta—finished with silky mascarpone cheese—makes for a sophisticated pairing for our toppings of seared chicken, sweet glazed onion, and tender roasted broccoli.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

Get Cooking
fresh
ingredients
Seared Chicken & Balsamic-Glazed Onion over Creamy Polenta
Title
  • 2 Boneless, Skinless Chicken Breasts
  • ¾ cup Polenta
  • 2 Tbsps Balsamic Vinegar
  • 2 cloves Garlic
  • 1 Red Onion
  • 2 Tbsps Mascarpone Cheese
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • ½ lb Broccoli
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. In a medium pot, combine 4 cups of water and a big pinch of salt; heat to boiling on high. Wash and dry the broccoli; cut off and discard the bottom ½ inch of the stem, then cut the broccoli into small florets. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester, finely grate the remaining clove into a paste (or use the small side of a box grater). Halve, peel, and thinly slice the onion

Roast the broccoli:
2 Roast the broccoli:

Place the broccoli florets on a sheet pan. Drizzle with 2 teaspoons of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Cook the polenta:
3 Cook the polenta:

While the broccoli roasts, add the polenta and half the spice blend to the pot of boiling water; whisk to thoroughly combine. Reduce the heat to medium and cook, whisking frequently to prevent lumps from forming, 10 to 12 minutes, or until the polenta is thickened and the water has been absorbed. Turn off the heat. Add the mascarpone and as much of the garlic paste as you’d like; whisk until combined. Taste, then season with salt and pepper if desired. Cover to keep warm. 

Cook the chicken:
4 Cook the chicken:

While the polenta cooks, pat the chicken dry with paper towels; season on both sides with salt, pepper, and the remaining spice blend. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board.

Glaze the onion & serve your dish:
5 Glaze the onion & serve your dish:

Add the sliced onion and chopped garlic to the pan of reserved fond; season with salt and pepper. Cook on medium-high, stirring occasionally, 2 to 3 minutes, or until lightly browned and slightly softened. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the onion is coated. Turn off the heat. Slice the cooked chicken crosswise. Serve the cooked polenta topped with the sliced chicken, glazed onion, and roasted broccoli. Enjoy! 

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Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. In a medium pot, combine 4 cups of water and a big pinch of salt; heat to boiling on high. Wash and dry the broccoli; cut off and discard the bottom ½ inch of the stem, then cut the broccoli into small florets. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester, finely grate the remaining clove into a paste (or use the small side of a box grater). Halve, peel, and thinly slice the onion

2 Roast the broccoli:

Place the broccoli florets on a sheet pan. Drizzle with 2 teaspoons of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Roast the broccoli:
Cook the polenta:
3 Cook the polenta:

While the broccoli roasts, add the polenta and half the spice blend to the pot of boiling water; whisk to thoroughly combine. Reduce the heat to medium and cook, whisking frequently to prevent lumps from forming, 10 to 12 minutes, or until the polenta is thickened and the water has been absorbed. Turn off the heat. Add the mascarpone and as much of the garlic paste as you’d like; whisk until combined. Taste, then season with salt and pepper if desired. Cover to keep warm. 

4 Cook the chicken:

While the polenta cooks, pat the chicken dry with paper towels; season on both sides with salt, pepper, and the remaining spice blend. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board.

Cook the chicken:
Glaze the onion & serve your dish:
5 Glaze the onion & serve your dish:

Add the sliced onion and chopped garlic to the pan of reserved fond; season with salt and pepper. Cook on medium-high, stirring occasionally, 2 to 3 minutes, or until lightly browned and slightly softened. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the onion is coated. Turn off the heat. Slice the cooked chicken crosswise. Serve the cooked polenta topped with the sliced chicken, glazed onion, and roasted broccoli. Enjoy!