Try this mouthwatering Oregano chicken on creamy polenta recipe which takes few minutes to bake chicken and preparing instant polenta with cheese and serving hot.
- 4 x 120g chicken thigh fillets
- 3 teaspoons dried oregano
- 200g mushrooms, sliced
- 1 cup instant polenta
- 1/4 cup finely grated parmesan
- mixed green salad, to serve
Step 1 Flatten chicken between 2 pieces of baking paper using a meat mallet (or small frying pan). Spray a large frying pan with oil and place over high heat. Cook chicken for 3–4 minutes per side, until cooked through and golden. Sprinkle with oregano, remove from pan and keep warm.
Step 2 Spray pan with a little more oil. Add mushrooms and 2 tablespoons water; cook over high heat for 5 minutes, until soft.
Step 3 Meanwhile, bring 4 cups water to the boil in a saucepan. Slowly add polenta in a steady stream, stirring constantly, until mixture boils. Reduce heat to low and stir for 5 minutes, or until polenta is soft and creamy, then stir through parmesan. Top polenta with chicken and mushrooms, and serve with salad.