Chicken breasts are spread with olive tapenade and coated in a crispy combination of polenta, thyme and parmesan in this delicious yet simple recipe.
- 2 chicken breasts
- 2 tbsp. polenta
- 2 tbsp. grated parmesan
- 1 tsp. chopped thyme
- 3 tbsp. oil
- 3 tbsp. black olive tapenande
- Thyme sprigs
- 4 large tomatoes
Slice tomatoes and put into a baking dish and top with thyme sprigs.
Combine polenta, parmesan and thyme. Spread the chicken with the olive tapenade, then put on top of the tomatoes and thyme. Sprinkle evenly with the polenta mix and then drizzle with oil.
Bake at 170C for 30-35 minutes or until the topping is crisp and the chicken cooked through.