Rosemary chicken with two-corn polenta
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Yellow Cornmeal |
| ½ | teaspoon | Salt; Divided |
| 2 | cups | Water |
| ½ | cup | Fresh Corn Kernels |
| 4 | Skinned And Boned Chicken Breast Halves | |
| 1 | tablespoon | Chopped Fresh Rosemary |
| ⅛ | teaspoon | Pepper |
| 4 | teaspoons | Extra-Virgin Olive Oil; Divided |
| Rosemary Sprigs | ||
Directions
Place cornmeal and ¼ teaspoon saucepan. Gradually add water, stirring constantly with whisk. Bring to a boil. Reduce heat to medium; cook 10 minutes, stirring frequently. Stir in corn kernels. Set aside; keep warm.
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; flatten to ¼ inch thickness using a meat mallet or rolling pin. Sprinkle with ¼ teaspoon salt, chopped rosemary, and pepper. Heat 2 teaspoons oil in a large nonstick skillet over medium high heat. Add chicken, and sauté 3 minutes on each side or until done. Arrange a chicken breast half and ½ cup polenta on each of 4 plates; drizzle ½ teaspoon oil over each serving of polenta. Garnish with rosemary sprigs, if desired.
Recipe by: Cooking Light
Posted to EAT-LF Digest by Sherilyn <sherilyn70@...> on Jun 21, 1999, converted by MM_Buster v2.0l.