Comida Kraft
Recipe Box

Herb-Roasted Chicken & Polenta

4.5
(4) 4 Reviews
Prep Time
10
min.
Total Time
1
hr.
53
min.
Servings

6 servings

Roasted chicken and creamy polenta? Yes, please! Particularly when it's as easy to prepare as this, with a prep time of just 10 minutes.

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What You Need

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Make It

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  • 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.

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.

Servings

  • 6 servings

Nutritional Information

Serving Size 6 servings
AMOUNT PER SERVING
Calories 470
% Daily Value
Total fat 27g
Saturated fat 10g
Cholesterol 120mg
Sodium 540mg
Carbohydrate 17g
Dietary fiber 1g
Sugars 6g
Protein 37g
   
Vitamin A 15 %DV
Vitamin C 2 %DV
Calcium 25 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • marylouiselysiak |

    This recipe produced a chicken that looked and tasted yummy. I used a 3 lb roaster and it was done perfectly in 90 min. Juicy and not overcooked. I took half an onion, poked holes in it and put it in the cavity and tied the legs. Might stuff the chicken next time.

  • MaryQuiggle |

    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 used some olive oil mixed with a good dose of balsamic vinegar in its place. Mixed it with the herbs, and allowed them to sit a bit to infuse the olive oil mixture. I baked the chicken to the proper temperature, and let it rest. I made mashed potatoes, and gravy from the chicken drippings, as my husband doesn't care for Polenta. The chicken was fabulous, and very moist and full of flavor. Plus, my house smelled wonderful too! Thank you Kraft for another wonderful recipe!

  • anovak21 |

    I must admit that I only made the polenta-not the chicken as I didn't have those ingredients! The polenta was DELICIOUS! Will make this again frequently!! There were only two of us and we ate it all!!!

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