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Chicken with Prosciutto and Tomatoes Over Polenta

Featured in the Honolulu Star-Advertiser on February 12, 2014.



Chicken with Prosciutto and Tomatoes Over Polenta

  • 4 (6-ounce) chicken thighs, skinned with bone
  • 1 tablespoon fresh sage, chopped
  • 1/4 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup all-purpose flour
  • 2 teaspoons olive oil
  • 1/2 cup low-sodium chicken broth
  • 2/3 cup yellow cornmeal
  • 2 cups water
  • 1 cup tomatoes, seeded, peeled and chopped
  • 1 teaspoon fresh lemon juice
  • 1/4 cup prosciutto or shaved ham, cut into thin strips (about 1/4 cup)
  • Sage sprigs (optional)


Sprinkle the chicken with sage, 1/8 teaspoon salt, and pepper. Place flour in a shallow dish. Dredge chicken in flour. Heat oil in a nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side. Add chicken broth; cover, reduce heat, and simmer for 20 minutes or until juices run clear.

In microwavable 1-quart casserole, place the cornmeal and remaining salt. Gradually add water, stirring until blended. Cover. Microwave on HIGH 12 minutes, stirring every 3 minutes. Let stand, covered, 5 minutes. Remove chicken from pan. Add tomatoes to pan; cook 1 minute. Stir in lemon juice and prosciutto. Spoon polenta onto plates, and top with chicken. Serve with the sauce. Garnish with sage sprigs, if desired. Makes 2 servings.

Approximate Nutrient Analysis per serving:
600 calories, 15 g fat, 3 g saturated fat, 180 mg cholesterol, 1100 mg sodium, 70 g carbohydrate, 4 g fiber, 4 g sugar, 46 g protein


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