Chicken Spinach Polenta Layer Pie Recipes

Steps:

• Preheat the oven to 400 degrees F. Spray a baking dish with nonstick cooking spray.
• Place about 5 slices of the polenta in an even layer on the bottom of the baking dish. Sprinkle with salt, pepper and 1 tablespoon olive oil. Place the chicken breasts on top of the polenta slices and sprinkle with salt and pepper. Top each with the Italian seasoning and Parmesan. Arrange the garlic cloves and tomatoes around the chicken. Sprinkle with salt and pepper and drizzle with the remaining 4 tablespoons olive oil.
• Bake until the internal temperature registers 165 degrees F on an instant-read thermometer, about 30 minutes. Garnish with Parmesan and olive oil to taste. Serve warm.

Steps:

• Heat 1 teaspoon of oil in a nonstick skillet over medium heat. Add the chicken and brown, about 10 minutes. Remove from the pan. Add 1 teaspoon of oil and the garlic, lower the heat to medium-low and cook, stirring constantly, for 30 seconds. Add the onion and cook, stirring frequently, until browned, about 10 minutes. Add the spinach, turning it over with tongs, adding more as it wilts.
• When all of the spinach is wilted, stir in the tomatoes and peppers. Stir in the broth. Nestle the chicken down into the mixture and simmer until the chicken is tender, about 45 minutes.
• Meanwhile, after about 20 minutes, place the water and 2 teaspoons of salt in a large saucepan and bring to a boil over medium heat. Add the cornmeal in a slow, stream, whisking constantly. Reduce heat, switch to a wooden spoon and stir constantly, until mixture is thick, about 20 minutes.
• Stir the vinegar into the ragout and season with 2 teaspoons of salt and pepper to taste. Divide the polenta among 4 shallow bowls and spoon the ragout over it, including a thigh and a drumstick in each portion. Serve immediately.

Steps:

• Heat oven to 375 degrees F.
• Coat 13x9x2-inch baking pan with nonstick cooking spray.
• Melt butter in large skillet over high heat.
• Add onion and reduce heat to medium; cook 5 minutes.
• Add chicken and cook 8 minutes, until no longer pink.
• Add spinach, salt, pepper, nutmeg and red pepper flakes.
• Cook 5 minutes.
• Transfer to a large bowl.
• Stir in cheese, eggs and oregano.
• Place a half sheet phyllo in bottom of pan.
• Coat with cooking spray.
• Repeat with 7 more half sheets, coating each sheet with cooking spray.
• Spread spinach mixture over top.
• Repeat with remaining 8 half sheets.
• Cut top layer in 8 equal pieces.
• Bake at 375 degrees for 45 minutes, until top is browned.
• Recut to serve.

Steps:

• Season the chicken breasts with the salt, pepper, garlic, greek oregano, and olive oil.
• Place the chicken breasts in a large skillet on medium-high heat with a tablespoon of oil. Cook until the first side is a dark golden brown, about 5 minutes. Flip the chicken and cook the other side until equally brown, about 5 minutes. Turn the heat to low and cook the chicken until it's cooked through about 10 more minutes. Set the chicken aside to cool and then slice it.
• Preheat oven to 400°F (200°C).
• To a bowl, add the ricotta, chopped frozen spinach, feta cheese, chopped green onion, beaten eggs, dill, and pepper, and stir to combine.
• Place the butter into a large shallow dish. Take about 5 sheets of the thin phyllo dough and dip it in the butter.
• Place the buttered phyllo into a 9 inch (23 cm) springform pan. Make sure the dough complete covers the sides and hangs over the edges of the pan. Use as many sheets as needed to create a even layer all around.
• Spread half of the feta spinach mixture on the bottom of the springform pan on top of the phyllo dough. Shingle one layer of the sliced cooked chicken, and spread the other half of the spinach feta mixture. Make sure each layer is tightly pressed.
• Place the chopped tomatoes on the outer rim of the pie. Place a ring of chopped red onion, and then place chopped kalamata olives in the center.
• Fold the phyllo dough from the edges of the pan to the center and cover the top of the pie with 3 more batches of buttered phyllo.
• Cover the pie with aluminum foil and bake for 1 hour. Remove the aluminum foil cover and cook for about 20 more minutes, until the top is golden brown.
• Let rest at room temperature for at least 30 minutes.
• Remove the pie from the springform pan, slice, and serve.
• Enjoy!

Steps:

• In a Dutch oven, bring the chicken broth, oil, garlic and 1 1/2 cups water to a boil over medium-high heat. Reduce the heat to medium low and whisk in the polenta. Season with 1/2 teaspoon salt and cook, stirring occasionally with a wooden spoon, about 10 minutes. Stir in the Parmesan, mascarpone, pecorino and butter. Cook, stirring often, about 5 minutes. Fold in the spinach and cook until wilted, about 5 minutes longer. Add 1/4 cup water if the mixture gets too thick.
• Pour the polenta into a large bowl and serve with grated Parmesan over the top.

Steps:

• Preheat oven to about 190 degrees Celsius
• Poach chicken breasts in water or stock, keep stock aside
• Shred chicken
• Sauté chopped onion
• Add sliced mushrooms, cook till juices run
• Add cornflour, cumin, oregano
• On low heat gradually add about 300ml stock, from above, to make sauce
• Bring to boil add chicken and cook for 5 minute
• Season with salt and pepper
• Squeeze spinach dry
• Combine spinach, toasted chopped cashews and crushed garlic in a bowl
• Mix well
• Boil 1 ½ litres of salted water or stock
• Remove from heat and slowly add polenta while stirring with a wooden spoon
• Place pot back on heat and cook till thick and creamy
• Add grated cheese and chopped olives
• Spread on greased tray 1cm thick and bake in oven for 15 min till brown
• Cut to fit casserole dish enough for two layers
• Place chicken mix in bottom of casserole dish
• Place sliced hard boiled eggs and raisins on top
• Add layer of grilled polenta
• Then place spinach mix on top
• Then add final layer of polenta
• Bake in oven for 35-45 minute

Steps:

• Combine mushrooms and 1/2 cup hot water in a small bowl; set aside.
• Lightly coat bottom and sides of a 10-inch deep-dish pie pan with cooking spray.
• Place broccoli in colander and squeeze out excess water; set aside.
• Heat oven to 400F.
• In a large heavy-bottomed pot, combine remaining 1 1/2 cups hot water, milk and salt; bring to a boil.
• Reduce heat to medium-low and slowly drizzle in cornmeal, whisking constantly.
• Continue to cook, stirring frequently, until polenta is as thick as mashed potatoes, about 6 to 8 minutes.
• Stir in broccoli, mushrooms and their liquid, 3 tablespoons Parmesan and butter.
• Spread polenta mixture evenly in prepared pan.
• Sprinkle on tomato and remaining Parmesan.
• Bake 20 to 25 minutes or until edges begin to brown.
• Cool at least 30 minutes, or serve at room temperature.

Steps:

• Heat oven to 220C/200C fan/gas 7 and boil the kettle. In a bowl, mix the garlic and tomatoes with seasoning, then pour into a large baking dish. Place the spinach in a large colander and pour boiling water over until wilted. Rinse in cold water and squeeze out all the excess water you can with your hands. Roughly chop, season, and scatter on top of the tomatoes.
• Slice the polenta, then overlap on top of the spinach. Drizzle with the oil and bake in the oven for 10-15 mins. Scatter over the cheese and return to the oven for 5 mins more, or until the cheese is golden and bubbling.

Steps:

• 1st Layer:.
• Cut together the powdered sugar, flour and margarine. Press into a 9 X 13 pan and bake for 35 minutes. Allow to cool for at least 15 minutes.
• 2nd Layer:.
• Beat cream cheese, powdered sugar, and cool whip to mix well and spread on cooled 1st Layer crust.
• 3rd Layer:.
• Mix the puddings and milk as directed on the box and spread on top of the 2nd layer. Cover and refrigerate for 6 hours. Passive cooking time includes time to refrigerate.
• 4th Layer:.
• Before serving, cover with remaining cool whip.