Chicken Avocado Tortilla Toast
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PREP TIME: 10min COOK TIME: 15min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 14g||22%|
|Saturated Fat 3.5g||18%|
|Total Carbs 42g||14%|
|Dietary Fiber 3g||12%|
|Vitamin A 25%|
|Vitamin C 90%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1 tsp.Italian seasoning
1/2 tsp.garlic powder
1/4 tsp.black pepper
2 tbsp.olive oil
2 slicesbacon, chopped
1/4 cupwhite wine
2 1/2 cupschicken stock, divided
2 cupsbroccoli florets
1 roll(18 oz.) pre-made polenta
1/2 cupgrated Parmesan cheese
1 tsp. red pepper flakes, if desired
In a shallow dish, mix together the flour, Italian seasoning, salt and black pepper. Toss the chicken strips in the flour mixture until evenly coated. Shake off the excess flour and place on a plate until ready to use.
In a large skillet, heat the olive oil over medium high heat. Add the bacon and cook until crispy. With a slotted spoon, remove the bacon to a paper towel lined plate. Set aside until ready to serve. In the same skillet, add the chicken and cook 1½ to 2½ minutes per side until the internal temp reaches 170°F and chicken is golden brown. Transfer chicken to a plate and cover to keep warm. To the skillet, stir in the wine, scraping up all the brown bits in the bottom. Add 1½ cups of chicken stock and bring to a simmer. Add the broccoli florets and simmer until broccoli is tender, about 3 to 4 minutes. Return chicken to the skillet, remove from heat and keep warm until ready to serve.
Meanwhile, in a medium saucepan, break up the polenta roll into chunks. Add the remaining 1 cup chicken broth and stir well. Bring to a simmer, breaking up any lumps and stirring often until the polenta is smooth, about 5 minutes. Add the Parmesan cheese and salt. Stir to combine, remove from heat and set aside.
To serve, portion the polenta onto a dinner plate. Top with the chicken, broccoli and a little sauce. Sprinkle with the crispy bacon and red pepper flakes if desired!
Tuscan Chicken and Polenta with BroccoliAdd Your Comment