Make a complete meal – fast!
This is one of those simple recipes that proves you can made a romantic dinner any night of the week. If your idea of a great night is includes spending less time in the kitchen than you do getting ready for your date, then this grilled chicken breast recipe is for you. And it really is a whole menu in just one recipe! This grilled chicken with polenta recipe can go from raw ingredients to a complete meal in just 45 minutes.
A dinner recipe for date night
The best part about this Grilled Chicken Breast recipe is that, although it feels hearty, it’s packed with nutrients that will improve your sexual health. First the chicken offers lean protein. You’ll need that for a sustained night of red, hot lovin’! Then there’s the goat’s milk cheese. The dots of goat cheese gives the char on the vegetables a balance of acid and sweetness, not to mention the sensory pleasure of cool and creamy against the warm vegetables.
But did you know that the addition of goat cheese brings an aphrodisiac element to this grilled chicken breast recipe? (Learn more about the aphrodisiac side of cheese). And on the topic of aphrodisiacs, cheese is not the only potentially exciting ingredient in this dish. There are also date night benefits to the aphrodisiac herbs like basil. And then of course there’s the wine. I’m hoping that you’ll not only cook with it but also enjoy the rest of the bottle as a sensual prelude to whatever good fortunes you night might bring.
A tip for the most tender grilled chicken breast
Just remember to marinate the chicken in advance. A small amount of Riesling will tenderize the meat to make the most moist and succulent chicken breasts. (And you can enjoy the rest of the bottle with your meal!) If you know you’re going to be pressed for time, you can put the chicken in the wine in the morning and leave it to marinate all day.
The important thing is that you choose a wine for the marinade that is “good enough” to drink. If you don’t want to drink the wine, you don’t want to cook with it either! If you don’t believe me, marinade two batches of chicken, side-by-side.
Use “cooking wine” for one and a lovely, thirst-quenching white, like this Sauvignon Blanc, you’re looking forward to drinking for the other. I guarantee you’ll not only be able to tell the difference, you will never consider using cooking wine in your cooking ever again.
Want to know more about cooking with white wines? Cook’s Illustrated goes further in depth with this article and experiment using several wines in the same recipes. It’s a good read if you enjoy exploring the topic of wine.
Using seasonal produce
This simple Grilled Chicken Breast dinner is a meal you can change to celebrate the produce of the season. I’ve suggested my favorite combination of vegetables below because I love the contrast of textures and colors. But you can use whatever vegetables are available and in season. Enjoy!
Grilled Chicken with Creamy Polenta and Grilled Vegetables
- 4 4-oz boneless skinless chicken breasts
- 1 cup light white wine such as Riesling
- pinch salt and white pepper
- 2 cups 1 or 2% milk
- 2 cup water
- 1 tsp salt
- 1 cup stone ground cornmeal
- 1 tsp lemon zest
- 4 cups vegetables for grilling (recommended: a combination of zucchini, carrots, Japanese eggplant, spring onions and asparagus)
- 1 tbsp olive oil
- 2 tbsp fresh herbs finely chopped (recommended: a combination of basil, chives and tarragon)
- 2 oz Chevre (soft goat cheese) crumbled
- salt and pepper to taste
- Marinate the chicken in the white wine for a minimum of 1/2 hour, up to overnight. (Keep refrigerated.)
For the polenta:
- Combine the milk and water in a saucepan and bring to a boil. Add the salt and whisk in the cornmeal. Continue to whisk for about 3 minutes to prevent lumps. Turn temperature down and simmer partially covered, whisking occasionally, for 25-30 minutes, until polenta is thick, smooth and creamy. Remove from heat and whisk in the lemon zest before serving.
- While the polenta is cooking, heat grill on medium-high. Prepare vegetables for grilling, cutting zucchini, carrots and eggplant lengthwise into 1/4 inch thick slices. Trim ends on asparagus and spring onions and leave whole. Toss vegetables in the olive oil with the fresh herbs to coat.
- Remove the chicken from the marinade and pat dry. Season it on all sides with salt before cooking.
- Before grilling the chicken, ensure that your grill surface is clean then preheat to medium (about 10 minutes for a gas grill).
- Cook the chicken for 6-8 minutes per side, depending on thickness, turning once. (You can check for doneness by pressing on the thickest part of the breast. If it feels firm, the chicken is done.) Remove from heat and allow the chicken to rest before cutting while you grill the vegetables.
- Arrange the vegetables on the grill and cook approximately 2-3 minutes per side or until lightly charred, turning once. (Spring onions and asparagus may cook in less time.) Season with salt and pepper to taste and top with goat cheese before serving.
- After the chicken has rested for at least 5 minutes, cut into slices against the grain.
- Divide hot polenta between four bowls. Top each with 1/4 of the vegetables and slices of the chicken.
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