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Main dishes

Herb-Roasted Chicken & Polenta

Herb-Roasted Chicken & Polenta recipe
photo by:kraft
I made this chicken last night, and it was a huge hit with my husband and myself! I made a few small changes, as I didn't have the Tuscan House Italian Dressing on hand. I ...read more
posted by
MaryQuiggle
on 11/8/2011
time
prep:
10 min
total:
1 hr 53 min
servings
total:
6 servings
Magazine Acquisition

What You Need

1/4
cup  KRAFT Tuscan House Italian Dressing
4
cloves  garlic, minced
1
Tbsp.  fresh thyme leaves
2
tsp.  chopped fresh rosemary
1/4
tsp.  pepper
1
 whole roasting chicken (3-1/2 lb.)
2-1/2
cups  milk
1/2
tsp.  salt
1/2
cup  yellow cornmeal
1
cup  KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA
2
 green onions, sliced

Make It

HEAT oven to 350°F.

MIX first 5 ingredients; brush over chicken in 13x9-inch baking dish.

BAKE 1-1/2 hours or until chicken is done (165°F), basting occasionally with juices in bottom of baking dish. Remove from oven; cover. Set aside.

BRING milk and salt just to boil in saucepan on medium heat, stirring occasionally. Graually add cornmeal, whisking constantly; cook and stir on low heat 5 min. Add cheese and onions; cook 2 to 3 min. or until cheese is melted, stirring constantly. Spoon onto platter. Top with chicken.

Kraft Kitchens Tips

Serving Suggestion
Serve with a crisp mixed green salad tossed with your favorite KRAFT Light Dressing to round out the meal.
Substitute
Prepare using KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA.
Substitute
Prepare using KRAFT Balsamic Dressing.
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