Baked Chicken with Polenta, Preserved Lemon and Sage Crust over Creamy White Beans

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a baking sheet or baking dish with parchment paper or lightly grease it with some of the olive oil.

2. 2

   Season the chicken breasts on both sides with 4 g (3/4 tsp) salt, black pepper, and garlic powder.

3. 3

   In a small bowl, mix the instant polenta, grated Parmesan, chopped preserved lemon, fresh sage, and 1 tablespoon (15 ml) olive oil until the mixture looks sandy and lightly moist.

4. 4

   Place the chicken breasts on the prepared tray and press the polenta mixture onto the top of each breast to form an even crust. Drizzle or brush the remaining 1 tablespoon (15 ml) olive oil over the top.

5. 5

   Bake the chicken for 22 to 28 minutes at 220 °C / 425 °F, or until the crust is golden and the thickest part of the chicken reaches a safe internal temperature. Let it rest for 5 minutes after baking.

6. 6

   While the chicken bakes, heat the remaining 1 tablespoon (15 ml) olive oil in a large skillet over medium heat. Add the shallot and cook for 2 to 3 minutes until softened. Stir in the chopped garlic and cook for 30 seconds more.

7. 7

   Add the cooked white beans, chicken stock, heavy cream, and the remaining 3 g (1/2 tsp) salt. Cook over medium heat for 5 to 7 minutes, stirring occasionally, until the mixture is hot and slightly thickened.

8. 8

   Using a wooden spoon or masher, lightly crush some of the beans in the skillet to create a creamy texture. Add the fresh spinach, lemon zest, and lemon juice, and cook for 1 to 2 minutes until the spinach wilts.

9. 9

   Taste and adjust salt if needed. Spoon the creamy white beans onto 4 plates and top each with a crusted chicken breast. Serve immediately.