Thai Red Curry Chicken & Vegetables

So this is a little idea I got from my friend Sarah!  She told me how good this thai red curry sauce was from Trader Joe's and said her and her hubby use it all the time to throw together a quick stir-fry for dinner.  So I tried it and loved it!  I love stir-frys because they are a quick and easy way to get in a lot of veggies and can be made so many different ways.  If you have a Trader Joe's near you, I highly suggest grabbing a bottle of this sauce and throwing together a stir-fry!

veggies, I used red onion, broccoli, sugar snap peas, red pepper, & at the last minute threw in cherry tomatoes

put them all in a large pan with a little olive oil and saute them until tender.  we also added chicken to ours

add sauce to taste.  this one is a little thicker so i added quite a bit.  i also threw in some garlic powder, red pepper flakes, & a little siracha for heat!

serve over rice!  wholesome meal in one bowl!

Raspberry & Dark Chocolate Ganache Tart

This tart was truly dreamy...if that can describe a dessert!  My friend Lauren had a group of us girls over for dinner last week and asked me to bring dessert.  I wanted to do something fun & pretty since we are so close to Valentine's Day and when browsing Pinterest I saw this tart and knew it would be perfect.  I mean who can go wrong with raspberries & dark chocolate.  I'll be completely honest, it was quite involved and definitely difficult to find fresh looking raspberries in the dead of winter.  But it was so so worth the effort!  The chocolate was so rich and went great with the tart, sweet berries.  I made some fresh whipped cream for topping, per Sweet Sugar Bean's suggestion, and it was the perfect compliment!  (By the way, I can't wait to re-make this week what Lauren made us, it was incredible!)

Raspberry and Dark Chocolate Ganache Tart
crust:
1 1/2 cups all purpose flour
1/2 cup plus 3 tbsp butter, cold, cut into 1/2" cubes
3 tbsp icing sugar
2 egg yolks
1 tbsp lemon juice
1 tbsp plus 1 1/2 tsp cold water

filling:
1 cup heavy whipping cream
12 ounces (360g)  70% dark chocolate (I used Lindt this time), chopped
1 tsp vanilla
1 tbsp Kahlua or strong coffee

4 cups fresh raspberries, lightly rinsed, and laid to dry on a tea towel
3 tbsp seedless raspberry jam (or strawberry)

sweetened whipped cream for garnish

To make the crust, combine the flour, butter, and icing sugar in a food processor and pulse until crumbly.  In a small bowl, beat the egg yolks with the lemon juice and water.  Add to the flour mixture, with the motor running.  Dough should be soft.  Gather into a disc, wrap in plastic and chill for 30 minutes. 

Roll out and fit into a 9 inch tart pan, trimming edges.  With a fork, poke a few holes in the crust.    Freeze 20 minutes.   

Preheat oven to 350 degrees.  Bake crust for 20-25 minutes until golden brown.  Let cool completely.

Meanwhile, heat cream in a heavy saucepan, until it comes to a boil.  Remove from heat and stir in chocolate.  Stir until completely smooth.  Add the vanilla and coffee flavouring.  Let cool 15 minutes. 

Pour into cool crust.  Refrigerate until firm, about 40 minutes.

Top with berries.  Melt down the raspberry jam with a bit of water and brush over the tart.  Chill for a 20 minutes before cutting.  Serve with sweetened whipped cream. Serves about 8. 

wanted to show you the thickness!

Buffalo Chicken Tacos

Oh my goodness!  I have to be honest with you, this was one of those recipes that I saw on Pinterest, and thought it just sounded a little weird.  I never re-pinned it even though it kept popping up, until one day I was sitting next to Corey on the couch and he was just glancing over at the computer and saw the picture.  He immediately told me to pin it and asked if we could have it the next week.  So I decided to go for it, but didn't have high expectations.  But oh my goodness, these tacos were so so so delicious!  If you by any means like the whole buffalo chicken & blue cheese / ranch combo you will LOVE these!  Plus they have avocado!  Who can go wrong?  They were incredibly easy to make and like i said, delicious! 

love these tortillas because they are so soft!

Buffalo Chicken Tacos

inspired by Mrs. Regueiro

yields about 8 tacos

2-3 chicken breasts

1 to 2 cups chicken or veggie broth (or use water to dilute it as I did)
buffalo sauce (such as Red Hot) - however much you want

8 6-inch corn tortillas
Diced red onion

Cilantro
1 Avocado, diced
Blue Cheese crumbles

Ranch dressing
Green onions, sliced thinly
Shredded Lettuce (I didn't have this)

Place fresh or frozen chicken breasts in crock pot and cover most of the way with broth (or water).  Cook on low for 6-8 hours.  Remove chicken from crock pot and shred with tongs or a fork.  Warm tortillas for about 20 seconds in the microwave.

To serve, place (warm) shredded chicken on tortillas, add as much buffalo sauce as you desire, then top with blue cheese crumbles, ranch dressing, avocado, onions, & cilantro.  Devour, then repeat!  Amazing!
 

Naked Burrito Bowl

I don't know if I would really count this as a recipe.  You basically start with rice, beans, & optional chicken or meat of choice, and throw whatever else you're in the mood for on top!  But I served this for the three of us when Corey's sister came over a few weeks ago and she asked for the recipe so here goes!  So fun to make at home and really good!

Naked Burrito Bowl

inspired by two peas & their pod and Chipotle/Qdoba!

serves 2 to 3

Cilantro Lime Rice (see recipe below)

Black Beans

1 to 2 chicken breasts

seasoning for chicken: garlic, cumin, chili powder

1 to 2 teaspoons olive oil

Diced tomatoes

Diced red onion

Chopped cilantro

Avocado slices

Fresh lime juice

Diced mango (optional, just had it in the fridge!)

Salsa

Queso (optional)

Tortilla chips (optional)

Heat olive oil in a pan.  Dice chicken and add to the pan, season, and cook through.  Layer rice, beans, chicken, then additional toppings.  Serve with tortilla chips for scooping!

Cilantro Lime Rice

1 cup uncooked rice
1 cup water
garlic
salt & pepper
2 teaspoons freshly squeezed lime juice
2 teaspoons granulated sugar
4 tablespoons fresh chopped cilantro

Cook rice according to directions per packaging, season with garlic, salt & pepper, lime juice, sugar, & cilantro.  Taste and adjust seasonings if needed.

Jalopeno Kettle Chip Crusted Chicken

I was intrigued by this recipe because I love Jalapeno Kettle chips!  They are so spicy and tasty.  I thought this chicken was really good, but reminded me of, and not near as good as my Caribbean Chicken w/ Pineapple Salsa.  It wasn't spicy enough for me!  I think next time I would add some hot sauce and other seasonings to the buttermilk while marinating the chicken.  However, Corey absolutely loved it and it was really easy!  Great weeknight meal.

Jalopeno Kettle Chip Crusted Chicken

via My Life as a Mrs.

Yields 4 servings

 

Ingredients:

For the Jalapeno Ranch Dipping Sauce:1/4 cup mayo
1/4 cup lowfat sour cream
1/4 cup (plus 2 tablespoons) lowfat buttermilk
1 tablespoon Hidden Valley Ranch Dressing (the powder)
1/2 teaspoon salt
1/2 teaspoon garlic powder
dash of cayenne
5-6 hot pickles jalapeno slices, finely chopped

For the Chicken:4 chicken breasts (about 1 3/4 - 2 pounds total)
1 bag Jalapeno Kettle Chips, crushed
1 cup low fat buttermilk
1 teaspoon salt
dash cayenne

Directions:

For the Jalapeno Ranch Dipping Sauce:
Mix ingredients together (adding additional buttermilk until desired consistency). Refrigerate until ready to use.

For the Chicken:
Preheat oven to 375º. Place an oven safe cooling rack in a large jelly roll pan and spray with non-cooking spray. In a bowl, whisk together buttermilk, salt, and cayenne. Pound out chicken breasts to roughly 1/2" thickness and add to buttermilk mixture (toss to coat well).

Place crushed Kettle chips in a shallow baking dish. Pull one piece of chicken at a time out of the buttermilk and gently shake to remove some of the excess. Dip into the chips and coat thoroughly on both sides. Place on prepared baking sheet. Repeat until all chicken breast are thoroughly coated.

Place into oven and bake for 25-35 minutes, until cooked through (cooking times vary based on chicken thickness and actual oven temperature). Serve hot with jalapeno ranch dipping sauce.



Meatloaf

Corey is a huge fan of meatloaf.  While I never really liked it growing up, I think I'm starting to really like it as an adult!  Its a great comfort food and served alongside some amazing sour cream red skinned mashed potatoes, who can resist!  I knew the Pioneer Woman would have a good recipe for meatloaf and sure enough I was right!  I skipped wrapping it in bacon because I thought it was unnecessary and not the healthiest, and it didn't even need it!

Meatloaf

via the Pioneer Woman

yields one loaf pan

Ingredients:

1/2 cup Milk

3 slices Wheat Bread
1 pound lean Ground Beef
1/2 cup (heaping) Freshly Grated Parmesan Cheese
1/8 teaspoon Seasoned Salt
1/4 teaspoons Salt
Freshly Ground Black Pepper
2 tablespoons Minced Flat-leaf Parsley
2 whole Eggs Beaten
Sauce:
3/4 cup Ketchup
2 tablespoons Brown Sugar
1/2 teaspoon Dry Mustard
Tabasco To Taste

Method:

Preheat oven to 350 degrees. Pour milk over the bread slices. Allow it to soak in for several minutes.


With clean hands, mix the ingredients until well combined. Form the mixture into a loaf pan.

Make the sauce: add ketchup, brown sugar, mustard, and hot sauce in a mixing bowl. Stir together. Pour 1/3 of the mixture over the top of the bacon. Spread with a spoon.

Bake for 45 minutes, then pour another 1/3 of the sauce over the top. Bake for another 15 minutes. Slice and serve with remaining sauce.  (I actually ended up having to cook mine another 15 minutes).

Serve with mashed potatoes. Yummy!

Shrimp Diablo Linguine

This recipe is one that's inspired from a couple places.  A few weeks back I pinned this Spicy Chicken Rigatoni & haven't been able to stop thinking about it since.  Then I was browsing my good friend Lauren's blog and saw this Shrimp Diablo and immediately had to make it!  You see when Corey & I first started dating, and I mean like senior year of high school, and we went out to dinner, he was very predictable.  He would always order some type of spicy shrimp pasta.  So I knew this would be a favorite of his and really hit the spot!  I had raw shrimp in the freezer so I cooked it the same way as my Garlic Pepper Shrimp...great idea.  I'm thinking we need it again next week!

Shrimp Diablo Linguine

adapted slightly from Call Me Mrs. Rapp

yields 4-6 servings

Ingredients:1/2 to 1 pound raw shrimp, peeled & deveined
3 cloves garlic
2 tablespoons melted butter
2 tablespoons olive oil

crushed red pepper flakes

3 cloves garlic

5 good pinches crushed red pepper flakes (or more if needed)
1 tablespoon extra virgin olive oil
several grape tomatoes, some whole some halved (I used about half a pint)
1 can (28 ounces) crushed tomatoes
1 tablespoon brown sugar
Italian seasoning to taste (dried basil, oregano, thyme, rosemary)

salt & pepper
1/3-1/2 cup heavy cream (depending on how creamy you want it)
whole wheat linguine (1 package)

Preparation:Set a big pot of water over heat (for your pasta). When it boils, add salt, noodles, and just a drizzle of olive oil (the oil helps keep the noodles from sticking together). Cook according to package directions.

Preheat oven to 450 degrees.  Lay out shrimp on a baking sheet in a single layer.  In a small bowl, combine 3 cloves garlic, minced, melted butter, & olive oil.  Pour the olive oil mixture over the shrimp, sprinkle with salt & pepper, and crushed red pepper flakes.  

Place baking sheet in preheated oven and bake for 8-12 minutes, until the shrimp is cooked through, be careful to not overcook the shrimp!

Combine olive oil, 3 cloves minced garlic and 5 pinches of red pepper flakes in a saucepan. When the garlic sizzles add the tomatoes, brown sugar and Italian seasoning as desired. Bring the ingredients to a bubble, then reduce heat and allow the sauce to simmer.  Taste and add additional seasonings if needed.

Once the shrimp & pasta is done, add shrimp to the sauce and whisk in the cream.

Remove 1-2 cups of the pasta and place aside. Combine remaining pasta with shrimp and tomato cream sauce.  Decide if you need more pasta to your dish (keep in mind that the sauce will thicken as it stands).

Serve with parmesan cheese!

Chicken Taco Salad

Easiest salad ever and so so good!!!  We were craving some mexican the other night so I randomly thought up this idea and luckily had the stuff to make it!  It was so tasty that we ended up making it again last night for dinner...a rare thing to repeat meals within two weeks in our house.  My friend Lauren posted this great convenient (& healthy) way to cook chicken so I used her method the second time I made it and loved it!  That is how I will share below.  Its a great way to cook chicken for any mexican dish, casserole, or really just anytime something calls for shredded chicken!  It made the chicken so tender and moist.

Chicken Taco Salad
yields two salads with leftovers for another salad or quesadillas!

2 to 3 chicken breasts
1 to 2 cups chicken or veggie broth (or use water to dilute it as I did)
1 to 2 chipotle peppers in adobo sauce (I keep the leftovers from a can in my freezer in a ziploc for easy use in dishes like this)
garlic powder, chili powder, cumin (or other seasonings)
1 head red leaf lettuce (or romaine, etc.)
cherry or grape tomatoes
diced red onion
shredded cheese
3/4 cup black beans, drained & rinsed
salsa of choice (we used a red & a green salsa)
ranch dressing
cilantro

Place fresh or frozen chicken breasts in crock pot and cover most of the way with broth (or water).  Cook on low for 6-8 hours. 

Remove chicken from crock pot and shred with tongs or a fork.  (The peppers are very spicy so start with one at first.)  Dice chipotle pepper and mix into chicken.  Season with garlic, chili powder, cumin, etc. 

Chop lettuce and add to bowls.  Top with chicken once its cooled a bit so your lettuce doesn't wilt too much!  Top with remaining toppings.  You will only have to use a little ranch as the salsa acts as a dressing as well!

Asian Turkey Meatballs

These meatballs were an easy, light weeknight meal.  They ended up being a little in need of flavor we thought, so we used a spin on the sauce that's suggested with the recipe and also some Trader Joe's sweet chili sauce.  I served them over rice noodles and we just poured some of the sauce over the whole thing!  You could also serve them as an appetizer.

Asian Turkey Meatballs
via Skinny Taste
yields 12 meatballs

Ingredients:
1/4 cup panko crumbs
1-1/4 lbs 93% lean ground turkey
1 egg
1 tbsp ginger, minced
1 clove garlic, minced
1/2 tsp salt
1/4 cup chopped fresh cilantro
3 scallions, chopped
1 tbsp low sodium soy sauce
2 tsp sesame oil
Dipping Sauce
4 tbsp low sodium soy sauce
2 tsp sesame oil
2 tbsp fresh lime juice
2 tbsp water
1 chopped fresh scallion

Method:
Preheat oven to 500°F.

Mix ground turkey, panko, egg, salt, scallions, ginger, cilantro, 1 tbsp soy sauce, and 2 tsp oil and mix with your hands until combined well. Shape 1/4 cup meat mixture into a ball and transfer to a baking dish. Repeat with remaining mixture. Bake until cooked through, about 15 minutes.

For the dipping sauce mix together lime juice, water, soy sauce, and remaining 2 teaspoons of oil in a bowl. Add scallions.

Transfer meatballs to a serving dish. Stir sauce, then drizzle meatballs with 1 tablespoon sauce.

Serve meatballs with remaining sauce.

Paradise Bakery Sugar Cookies

These were another Christmas cookie I made (I think I've still got a few to post) that turned out really well.  These are a re-make of the famous Paradise Bakery's sugar cookies!  They were really yummy!  My only advice is to follow the directions and cook them for the suggested cook time.  I pulled them out and put them back in the oven because they didn't look done, and then they ended up overdone.  I'm starting to figure out that cookies keep cooking out of the oven (or at least harden up). 

Paradise Bakery Sugar Cookies

via Oranges & Buscuits

yields 3 dozen

Ingredients:
1 cup granulated sugar
1 cup powdered sugar
2 cups shortening (I used half butter)
3/4 teaspoon vanilla
1 large egg, beaten
4 1/3 cups cake flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
Plain or colored sugar, for decorating

Method:
Heat oven to 375 degrees.

In a medium bowl, cream together sugars and shortening using an electric mixer. Mix on slow speed 30 seconds, then scrape down the bowl with a spatula. Increase speed to medium and mix for 3 minutes.
Slowly add vanilla and beaten egg while mixing.

In a separate bowl, combine cake flour, baking soda, baking powder and salt. Gradually add the flour mixture to the creamed mixture, mixing on slow speed until just blended. Do not over mix.Scoop with an ice cream scoop and roll in sugar. Place on baking sheet. Flatten slightly with palm of hand.

Bake 9 to 10 minutes.

Cookies are done when small cracks appear and are pale golden. Ideally, do not let edges brown.

Tomato & Basil Parmesan Soup

So I didn't capture the most appetizing picture of this soup.  To tell you the truth, this picture is from a couple days later as the hubby was eating up the last little bit, I borrowed his bowl - mid lunch - so I could grab a picture since I had forgotten the day we made it!  Oh well, click here for the original and you'll see its mighty appealing! 

While its not the best pic, this soup was so yummy!  It was warm, comforting, and not too thick and heavy.  We made grilled cheeses for dipping and eating alongside.  It was the perfect combination!

Tomato & Basil Parmesan Soup
courtesy of 365 Days of Slow Cooking
yields about 2 quarts

Ingredients:2 (14 oz) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
1 tsp dried oregano or 1 T fresh oregano
1 T dried basil or 1/4 cup fresh basil
4 cups chicken broth (I have started using half water to save some $ and don't think you can notice much)
½ bay leaf
1/4 cup flour
1 cup Parmesan cheese
1/4 cup butter
2 cups half and half, warmed (I actually did half milk, half half & half)
1 tsp salt
¼ tsp black pepper

Method:
1.  Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker.
2.  Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.
3.  About 30 minutes before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed half and half, salt and pepper.  Add additional basil and oregano if needed (the slow cooker does a number on spices and they get bland over time, so don't be afraid to always season to taste at the end).
4.  Cover and cook on LOW for another 30 minutes or so until ready to serve.

Sausage, Egg, & Cheese Souffles

Every year on Christmas (I know really, this post is so late!) we wake up and have Christmas at our house just the two of us (or three if you count the puppy).  We really enjoy this little tradition (3rd year in a row!) and I think we'll really appreciate it when we have kids as well.  We love to make a little breakfast together (even though we go to Corey's parents for brunch) and we have a fire, hang out & listen to Christmas presents, and open presents to each other.  We are lucky that both families live close by and we are able to have this luxury! 

Anyway, this year we decided on these breakfast souffles I had came across as we've both had the originals from Panera Bread and love them!  They were very easy to make and really really good!  The only thing we both wished was that our little ramekins were bigger to hold more eggs in proportion to the crust.  You could actually probably make this as a giant casserole as well if you don't have ramekins!  You can also use whatever fillings you wish.  We went with sausage, onion, & cheese.

Sausage, Egg, & Cheese Souffles
adapted from My Life as a Mrs.
yields 4 ramekins

Ingredients:
sausage browned, use as much as you need
1 container of Pillsbury Croissants
2 tablespoons flour, for dusting
5 eggs, divided
4 tablespoons half and half
1/2 teaspoon salt
1/8 teaspoon black pepper
3/4 cup shredded cheese, divided
1/3 cup onion, finely diced
1 tablespoon shredded parmesan

Directions:

Preheat oven to 375°. Spray 4 oven-safe ramekins with non-stick cooking spray. Lay the croissants out on a floured surface (do not separate into triangles). Pinch all the seams together. Lightly dust the top with more flour. Roll into a large square (the rolling will help seal the seems). Using a pizza wheel (or sharp knife) cut into 4 equal size squares. Carefully lay one square into each of the ramekins, using your fingers to press them into the base (the edges of the square with fall out of the ramekin). Set aside.

In a microwave safe dish, beat 4 of the eggs with the half and half, salt and pepper. Whisk in 1/2 cup of the shredded cheese, the onion, bacon crumbles, and parmesan cheese. Microwave on high in 30 second increments (stirring in between) until a very runny scrambled egg consistency. It took me about 3 1/2-4 times (microwave times may vary... just look for the consistency).

Place an equal amount of the egg mixture into each of the ramekins and top with a tablespoon or so of the shredded cheese. Fold the edges of the croissant over on top of the egg mixture (it won't cover the whole thing, you just want the croissants IN the ramekin, not OUT).

Beat remaining egg and brush the tops of the croissant and souffle with it. Place ramekins onto a baking sheet and bake for 20-25 minutes until golden and puffy.

Serve hot. You may remove them from the ramekins or serve them in them. Either way, these are tasty little treats!

Poppyseed Chicken

This is one of those amazing meals that Corey had growing up but I had never heard of before.  Then, when I went to college and lived in the sorority I remember them serving it all the time.  But, to be honest, I was a little sketched out by it since I didn't know what it was, and I can be a little picky about my chicken and where it comes from.  (Opps!)  I think I've mentioned before Corey's mom gave me a little recipe book with his favorites in it when we got married and that is where this comes from!  Its so tasty and so easy to make.  Perfect comfort food on a cold winter evening!

wanted you to see what it looked like in the pan



we have it over rice!

Poppyseed Chicken
courtesy of Corey's mom :)
yields one 9x13 inch pan

Ingredients:
1 can cream of chicken soup
1 small can sliced mushrooms
2 chicken breasts, cooked and diced or shredded
1 sleeve Ritz crackers, crushed
4 tablespoons butter, melted
Poppyseeds
Rice, cooked, for serving

Method:
Combine soup, mushrooms & chicken in a bowl.  Spread mixture into your baking dish.  Top with crushed Ritz, melted butter, then sprinkle poppyseeds over the casserole.  Bake at 350 for 30 minutes.  Serve over rice!

Chicken w/ Tomato Herb Pan Sauce over Polenta

Mmmmmm...this was one of those really great weeknight meals!  We loved it and it was so so easy!  I intended on making the polenta, but couldn't find what I needed at the store, so I bought a roll of premade polenta.  My recipe below shows how I made it, but here is the link for the homemade if you wish!

Chicken w/ Tomato Herb Pan Sauce over Polenta
via Pink Parsley
yields 2 servings

Ingredients:
2 tablespoons unsalted butter, at room temperature
1/2 tsp dried oregano
2 garlic cloves, minced
1/2 teaspoon sweet paprika
Salt and freshly ground black pepper
2 tablespoons all-purpose flour
2 boneless, skinless chicken breasts
2 teaspoons olive oil
2 cups cherry tomatoes (11-12 ounces)
1 Tbs balsamic vinegar
2 Tbs chopped fresh basil
1 1/2 teaspoons chopped fresh oregano
1 tablespoon chopped fresh parsley
1/2 one package of Trader Joes precooked polenta, sliced

Method:
In a small bowl, mix together the butter, garlic, dried oregano and paprika. Season to taste with salt and pepper and set aside.

Preheat oven to 200 degrees, or the lowest possible temperature. Pat dry both sides of the chicken dry with a paper towel, and season with salt and pepper. Measure the flour onto a plate. Working with one breast at a time, press both sides into the flour. Shake gently to remove excess flour and repeat with remaining breast.

Melt 1 tablespoon of the oregano butter with the 2 teaspoons of oil in a large skillet set over high heat. Reduce to medium-high when the butter stops foaming. Add the chicken breasts in the skillet and sauté until browned on one side, about 4 minutes. Flip and continue cooking 3-4 minutes, or until cooked through and reads 165-170 on an instant read thermometer. Transfer to a small pan or oven-safe plate and keep warm while preparing sauce.

In another skillet, heat about a teaspoon or two of olive oil.  Add polenta and brown on both sides.

Increase heat to high in original skillet and add tomatoes to the skillet. Cook, stirring occasionally, until they begin to char and burst, about 5 minutes. Add remaining butter and the balsamic vinegar. Crush tomatoes slightly to release their juices and continue stirring until butter has melted. Using a wooden spoon, scrape the bottom of the skillet to loosen the browned bits. Stir in the fresh oregano, basil, and parsley.  Remove chicken from oven and add any juices that may have accumulated. Top polenta with chicken then tomato sauce.