Crisp Italian Chicken and Polenta

Serves 2

Ingredients
250g pack ready-to-use polenta
25g Parmesan, grated
2 skin-on, boneless chicken breast fillets
100g cherry tomatoes
leaves from a few sprigs rosemary, torn
1 garlic clove, sliced
2 tbsp olive oil

Instructions
1. Heat oven to 220c. Using your fingers, roughly break up the polenta into small chunks and scatter int he bottom of a small roasting tin. Tip in the Parmesan and mix. Sit the chicken breasts, cherry tomatoes, rosemary and garlic on top of the polenta. Drizzle with olive oil, then season to taste.
2. Roast for 25 minutes until the chicken is crisp and golden, and the polenta and cheese are turning crusty around the edges.

Notes: Can use skinless chicken breasts and still very tasty! An alternative is to add tomato pesto and add a few dollops on top of the chicken to keep it moist!

Taken from BBC Good Food (October 2005)