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Tuscan Style Chicken with Toasted Polenta

Serves 4

Our super simple Tuscan Chicken requires only 4-ingredients. Prep time is kept to a minimum & it finishes in the oven while you unwind with glass of wine.

• 4 boneless, skinless chicken thighs

• 1 jar of marinara

• 8 oz. of mozzarella sliced 1/4” thick (in the ball or log form)

• 1- 18 oz package of prepared polenta (log form)

• You can customize your dish with any of the following as desired: 1/2 cup Kalamata olives, 1/2 cup black olives, 2 tbsp. capers, 1/2 cup artichoke hearts, 1/2 cup sun dried tomatoes, 2 tsp. fresh oregano finely minced

Preheat oven to 400f. Heat 1 tbsp. of olive in a large fry pan until hot (oil will be shimmering but not smoking) over medium high heat. Brown chicken thighs on each side; season with salt & pepper. Place chicken thighs in a oblong casserole dish (if you are adding any additional ingredients such as olives add them now, evenly dispersed over the thighs) pour marinara over all scatter mozzarella slices over the top, cover with tinfoil. Slice polenta log into 12 equal pieces, place on a cookie sheet, brush each slice liberally with olive oil & season with salt, pepper & granulated garlic. Place the chicken & the polenta in the oven & bake for 30 min. Remove foil from chicken & continue to bake until the cheese is browned in spots & bubbly. Remove both from oven & let food rest 10-15 min. Place 1 piece of chicken on each plate with 3 slices of toasted polenta; drizzle with sauce.

Serve with a simply dressed salad like the Italian do! Toss some romaine & Kumato cherry tomatoes with a bit of olive oil, salt & cracked pepper to taste and a squeeze of fresh lemon. Simple. Not overdone.

Wine Recommendations: While the rule of thumb is white with chicken, I say drink what you like. And certainly Italian food demands a full bodied red. I would recommend a rich & velvety Pinot Noir.

For dessert: Limoncello Bars.