Caprese Chicken & Polenta Bake Recipe | Samsung Food App
This Caprese chicken and polenta bake recipe has a little spin—rather than using gnocchi made from potatoes, it’s prepared with polenta gnocchi.
Ingredients
- 4 thin chicken cutlets (about 1 lb. total)
- 1/2 tsp. Italian seasoning
- Kosher salt
- 1/4 c. extra-virgin olive oil, divided
- 1 (18-oz.) tube pre-cooked polenta, sliced into 1/2"-thick rounds
- 3 cloves garlic, minced
- 5 oz. baby spinach (about 5 packed c.)
- 2 c. store-bought or homemade marinara
- 1/3 c. water
- 8 oz. bocconcini (small fresh mozzarella balls), thinly sliced
- 1/2 c. packed fresh basil leaves, thinly sliced
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