Ingredients Meat & Poultry Chicken Chicken Breast Recipes Chicken-and-Polenta Puttanesca Melts 5.0 (1) 1 Review By Sarah Carey Sarah Carey Sarah is the food content director for Martha Stewart Brand and a freelance food editor, recipe developer, and food stylist working in NYC. Previously she was the food director for Martha Stewart Living magazine, and the editor-in-chief of Everyday Food. You can see her thousands of fun and informative cooking videos on the Everyday Food YouTube channel. Editorial Guidelines Updated on October 20, 2020 Rate PRINT Share Close Photo: Kate Sears Prep Time: 15 mins Total Time: 25 mins Servings: 4 In this quick and easy weeknight dinner, the famously punchy puttanesca sauce is poured over tender slices of precooked polenta and thin chicken cutlets. Topped with creamy mozzarella, the result is a hearty dinner with plenty of zippy sauce to keep every bite interesting. Ingredients 8 slices (each ½ inch thick) precooked polenta, such as San Gennaro (about 12 ounces total) 1 pound chicken cutlets (4 large pieces, each ½ inch thick) Kosher salt and freshly ground pepper 3 tablespoons extra-virgin olive oil ¾ cup mixed pitted olives, halved 2 tablespoons capers 1 tablespoon minced garlic (from 2 to 3 cloves) 1 ½ cups homemade or store-bought marinara sauce 3 ounces low-moisture mozzarella, such as Polly-O Chopped fresh parsley leaves, for serving (optional) Directions Preheat broiler with rack 6 inches from heating element. Season polenta and chicken with salt and pepper. Heat a large ovenproof skillet (preferably cast iron) over medium-high; swirl in 2 tablespoons oil. Add polenta and cook, flipping once, until golden and crisp on edges, about 4 minutes. Transfer to a plate. Add chicken to skillet; cook until browned on edges and cooked through, about 2 minutes a side. Transfer to plate. Add 1 tablespoon oil, olives, capers, and garlic to skillet; cook until fragrant, 30 seconds. Stir marinara into skillet; bring to a boil. Remove from heat; nestle in chicken and polenta, shingling them and spooning some sauce over top. Sprinkle with cheese; broil until bubbly, 4 to 5 minutes. Top with parsley; serve. Originally appeared: Martha Stewart Living, November 2020 Rate It PRINT