Created by jclawson
, Thursday, 02 December 2010
This dish is created with polenta, a cornmeal mush that's a nice change from the usual pasta. When you've finished assembling this casserole, refrigerate it and forget about it until you're ready for a delicious Italian dinner.
Cornmeal and water to make 3 cups polenta (see directions on the box)
1 teaspoon mixed Italian herbs
2 tablespoons grated Parmesan cheese
1 tablespoon butter
1 tablespoon olive oil
6 boneless, skinless chicken breast halves
8 thin slices mozzarella cheese
8 thin slices prosciutto (Italian ham)
24-ounce jar pasta sauce
Make the polenta and stir in the herbs and cheese while it’s hot. Spread it smooth and flat into a sprayed 9-inch-by-13-inch casserole. The polenta will firm up as it cools. Heat the butter and oil in a non-stick skillet and brown the chicken, sprinkling it with salt, pepper, and sage. Cover and cook over low heat until it’s done. Spread half of the pasta sauce over the polenta layer. Arrange the chicken pieces atop the polenta and sauce and drape each with a slice of prosciutto and a slice of cheese, then top with the remaining sauce. Bake the dish at 350 degrees for 35 to 45 minutes or until it’s heated through. Let stand for 5 minutes, then score with a knife into six portions and serve with a pancake turner so each diner gets a square of polenta topped with a piece of chicken draped in ham and cheese. Complete the plate with an arrangement of leafy greens drizzled with vinaigrette and a couple of crisp bread sticks.
If you plan to save this dish for a future meal, cover the assembled casserole and refrigerate or freeze. To serve, thaw completely or remove from the refrigerator 30 minutes before baking, then bake at 350 degrees for 30 minutes or until it’s heated through.