We’ve talked here before about how cooking is just Not My Thing. It’s fine when I’m in the mood, but I almost never am, and the idea of producing edibles on a daily basis makes me want to pull the duvet over my head and never come out again. But I did manage to create a rather delicious lazy entree this week I thought I’d share. I’m calling it lazy chicken and polenta.
At the store pick up a pack of boneless chicken breasts–let’s say two although the rest of the ingredients could stretch to another one or two. This would probably also work fine with chicken thighs, although I think they are instruments of the devil. Grab some Italian cheeses–provolone, mozzarella, pecorino, parm, whatever you like, but get more than one. You’ll also want a tube of polenta and a jar of pasta sauce. (Get the good stuff. Something simple but with a ton of flavor. If you’re the superior sort of person who has your own homemade sauce stashed in the freezer, then you’re even further ahead of the game.)
Heat the oven to 350 degrees. Pat the chicken dry and season it with salt, pepper, and some Italian seasonings–the stuff in the tiny jar if you’re REALLY lazy like me, or a bit of oregano and basil. (Crush it in the palm of your hand to bring out the flavor.) Toss it in a pan with some nicely heated olive oil. Turn when the chicken starts to brown, repeat on the other side. When the chicken has some color but isn’t cooked through, throw it in a casserole dish, slather it with sauce, and top with the cheeses. Cover with foil and bake until chicken is cooked–20 minutes most likely.
In the meantime, slice the polenta into neat circles–maybe 1/2″ thick. Saute them in the chicken oil until they’re crisping up on each side. When they’re ready, pop them on a plate, top with chicken and sauce and extra parm with a sprinkle of red pepper flakes. Some wine and a nice green salad are all you need. I’d finish with a bit of Roman raspberry sorbetto…