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, and rosemary on top of the polenta, drizzle with garlic infused 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 from Good Food magazine


500g pack ready-to-use polenta

25g parmesan, grated

2 skin-on boneless chicken breast fillets

250g pack vine tomatoes

leaves from a few sprigs rosemary, torn

2 tbsp garlic infused olive oil

Low FODMAP Recipe

Crisp Italian chicken & polenta

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