Preheat oven to 375.
Blend sun-dried tomatoes, garlic cloves and basil leaves in a food processor or blender. Stir in Parmesan, salt, pepper, and sugar. Set aside.
Heat oil in a large skillet over medium heat. Season chicken breasts with pepper (you don’t need salt here since there’s salt in the pesto). Brown both sides of chicken until golden brown (about 5 mins per side). I did mine in batches.
Place chicken in an ungreased 9x13 pan and top with pesto. Cook in oven for 25 minutes, or until fork tender and pesto has browned on top.
As soon as you take the chicken out of the oven, top with mozzarella cheese and let melt in pan or put back in oven for a few minutes until cheese is melted.
While chicken is baking, start on the Polenta. In a large sauce pan, combine chicken stock and heavy cream. Heat to a gentle boil over medium heat (careful not to burn).
Gradually add the cornmeal (whisking constantly).
Turn heat to low and continue to whisk until mixture is slightly thickened, then stir in cheddar cheese and allow cheese to melt. Season with salt and pepper to taste.
When ready to serve, spoon polenta onto a serving plate, top with chicken breast and garnish with chopped cherry tomatoes and more basil. You can even drizzle the pan drippings from the chicken on top if you desire.
0 servings