Chicken and Polenta Puttanesca Melts
Ingredients
- 8 slices (each ½ inch thick) precooked polenta, such as San Gennaro (about 12 ounces total)
- 1 pound chicken cutlets (4 large pieces, each ½ inch thick)
- Kosher salt and freshly ground pepper
- 3 tablespoons extra-virgin olive oil
- ¾ cup mixed pitted olives, halved
- 2 tablespoons capers
- 1 tablespoon minced garlic (from 2 to 3 cloves)
- 1 ½ cups homemade or store-bought marinara sauce
- 3 ounces low-moisture mozzarella, such as Polly-O
- Chopped fresh parsley leaves, for serving (optional)
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