500g pack ready-to-use polenta

25g parmesan, grated

2 skin-on boneless chicken breast fillets

250g pack small tomatoes

leaves from a few sprigs rosemary, torn

1 tsp garlic infused oil

1 tbsp olive oil


Heat oven to 220C/fan 200C/gas 7.

Using your fingers, roughly break up the polenta into small chunks and scatter in the bottom of a small roasting tin.

Tip in the parmesan and mix.

Sit the chicken breasts, tomatoes, rosemary and garlic oil  on top of the polenta, drizzle with olive oil, then season to taste.

Roast for 25 mins until the chicken skin is crisp and golden, and the polenta and cheese are turning crusty around the edges.

Serve with a green salad.

Recipe adapted from: Good Food

Gluten Free and Low FODMAP Recipe - Crisp Italian chicken & polenta
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