Looking for an easy weeknight meal that transforms bland chicken breasts into an exciting, colorful meal? Keep on reading for this Grilled Chicken with Spicy Marinara and Creamy Polenta recipe as part of Tuttorosso Tomatoes’ Celebrate Your Tradition Contest.
Tuttorosso’s Celebrate Your Tradition contest is all about giving you the chance to honor or thank someone special who has inspired you in the kitchen. Share your story as part of their Facebook contest to receive a digital recipe book with coupons, recipes, and cooking tips. One fan will be chosen for the grand prize, a Celebration Prize Pack that includes one Juliette Serve Bowl and Round Platter, a sauce ladle, a pasta pot set and a Tuttorosso heirloom wooden spoon – along with a $300 gift card that can be used to create a celebration for that special person. Total prize value – $550! That’s a lot of swag!
Who has inspired me in the kitchen, you ask? Well, my mother, of course, who used to make us her homemade meat marinara sauce for us quite often. Her spaghetti and her child were both delicious, though it took me a while to really enjoy onions and whole tomatoes as a kid. Or crushed tomatoes. Or, tomatoes. Now, I can eat them all the time (except when whole). I’ll stop there. I love ketchup. And creamy tomato things. And marinara.
Tuttorosso asked me to promote their Celebrate Your Tradition contest, though I’m late to the game as the contest ends in two days, so hurry and visit their website to learn more about the contest and enter your story TODAY: https://www.facebook.com/tuttorossotomato
Tuttorosso is a brand of tomatoes from Red Gold, a company located in Elwood, Indiana. I always support Red Gold by buying their tomato products whenever I need them as I enjoy seeing my money spent with local companies that employ people in Indiana.
This recipe was inspired by one thing and one thing only – bland, boring chicken breasts. I rarely chose chicken breasts at the grocery store because I find them to be so tasteless that I am forced to do so much to make them unique and enjoyable. Yet here, all you need is a grill and this spicy marinara sauce to really amp things up.
Rahul, the aka grill master, achieved beautiful grill marks to create a crust on the chicken breast that holds all of the juicy moisture inside. Lay it on a bed of creamy polenta with the spicy marinara sauce, and you have yourself a meal you may just lick the plate for.
Grilled Chicken with Spicy Marinara and Creamy Polenta
For the marinara:
- 2 tbsp olive oil
- 1 yellow onion, diced
- 2 celery stalks, diced
- 5 cloves of roasted garlic, minced (or 3 cloves regular garlic, minced)
- One 28-oz can Tuttorroso Tomato Puree
- One 28-oz can Tuttorroso Diced Tomatoes
- 1 tsp salt
- 1/2 tsp black pepper
- 1 1/2 tsp dried basil
- 1 1/2 tsp dried oregano
- 1 tsp crushed red pepper flakes
For the polenta:
- 1 cup polenta
- 3 cups water
- 1 tsp dried oregano
- 1 tsp dried cilantro
- ½ tsp garlic powder
- ¾ tsp salt
- 1/2 cup heavy cream
For the grilled chicken:
- 4 chicken breasts
- 1/2 tsp dried oregano
- 1/2 tsp dried cilantro
- 1/2 tsp salt
- 1/2 tsp black pepper
- Oil for the grill
- Begin with the marinara sauce by heating the olive oil in a large dutch oven or pot over medium high heat.
- Add the diced onion, celery and garlic and cook for 5 minutes or until vegetables are soft.
- Stir in both cans of tomatoes and all of the spices. Cover to bring to a boil, then simmer over low heat for one hour. Puree the sauce with an immersion blender or a food processor.
- Prepare the grill for the chicken. While the grill heats up, begin making the polenta.
- In a medium saucepan, bring the water up to a boil and stir in the polenta and spices. Turn the heat down to low and simmer, covered, for 15 minutes. Stir in the heavy cream and set aside.
- Season the chicken with the spices on each side. Brush the grill with oil, then grill the chicken breasts for 20 minutes or until internal temperature reaches 165 degrees.
- Serve the grilled chicken over the creamy polenta and spicy marinara sauce. Enjoy!