This recipe came from the Better Homes and Gardens website. Instead of polenta, I used couscous -- another one of my favorite things. This recipe was quite tasty! Seriously, how can you go wrong with olives and couscous?
1/2 of a 6.5-oz. jar oil-packed dried tomatoes with Italian herbs
4 small skinless, boneless chicken breast halves (1 to 1 1/4 lb.)
1 cup assorted olives, drained - I used both green and kalamata olives (surely one of the greatest foods on earth)
1/2 cup dry white wine or reduced-sodium chicken broth
4 small bay leaves (optional)
1 cup cornmeal
1. Heat oven to 375 degrees F. Drain tomatoes, reserving the oil. Season chicken with salt and black pepper. In 10-inch oven-going skillet heat all the reserved oil over medium-high. Cook chicken in hot oil 3 minutes each side or until browned; remove skillet from heat. Add tomatoes, olives, wine, and bay leaves. Transfer to oven. Bake, uncovered, 10 to 15 minutes or until an instant-read thermometer registers 170 degrees F when inserted in chicken.
2. Meanwhile, for polenta, in large saucepan bring 3 cups water to boiling. In a bowl combine cornmeal, 1 cup cold water, and 1 tsp. salt; gradually stir into boiling water. Cook and stir until thick and bubbly. Reduce heat; stir occasionally. Remove and discard bay leaves. Serve chicken with polenta and olives. Makes 4 servings.