Herb Baked Chicken With Creamy Parmesan Polenta

Today’s recipe is another Ridgecrest favorite.  Hopefully after you try it out at home you will agree!

Herb Baked Chicken

8 pieces 6 oz. boneless skinless chicken breasts
1 c. Kraft Zesty Italian Dressing
1 c. Progresso Italian Bread Crumbs

Marinate chicken overnight in Zesty Italian Dressing.  Preheat oven to 350F.  Shake excess dressing from chicken and lightly coat with bread crumbs.  Bake chicken to internal temperature of 160F.  Serve with creamy Parmesan polenta.

Polenta

1 box instant polenta (8 oz. box)
1 t. salt
1 c. shredded Parmesan cheese

Follow package directions for polenta.  Add Parmesan cheese and salt.

Note:  You may need to add more water and/or salt to adjust for thickness and taste of polenta.

Island Grilled Chicken w/Mango Salsa

As I mentioned in last month’s recipe post (read here), I love it when Ridgecrest gets to host LifeWay’s trustees. Not only are they some great men and women to hang out with, we get to eat a lot of really great food!

Today’s recipe is another trustee favorite. This was the second year in a row that we have served this entree at the outdoor banquet at Camp Ridgecrest. This chicken (along with the orange ginger shrimp wraps) was a big hit. Hopefully after you try it out at home you will agree!

 

Island Grilled Chicken

  • 8 – 6oz boneless skinless chicken breasts
  • 2 cups Knorr Caribbean Jerk marinade and sauce
  • Marinate chicken breasts in 1 cup of marinade for 36-48 hours
  • Remove chicken from marinade and grill (high heat) for 1-2 minutes on each side
  • Preheat oven to 400F
  • Transfer chicken to a broiler pan and brush both sides with remaining cup of marinade
  • Bake in oven until done (internal temp of 160F)
  • Remove, top with cold mango salsa and serve

Mango Salsa (combine following ingredients and refrigerate 3-4 hours)

  • 2 cups pineapple chunks
  • 2 cups mango chunks
  • 1/2 cup chopped cilantro
  • 1/2 cup diced red onion
  • 1/2 cup lime juice
  • 1/4 cup diced jalapeno