| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry |
4 |
servings |
INGREDIENTS
| 1/2 |
c |
Yellow Cornmeal |
| 1/2 |
ts |
Salt; Divided |
| 2 |
c |
Water |
| 1/2 |
c |
Fresh Corn Kernels |
| 4 |
|
Skinned And Boned Chicken Breast Halves |
| 1 |
tb |
Chopped Fresh Rosemary |
| 1/8 |
ts |
Pepper |
| 4 |
ts |
Extra-Virgin Olive Oil; Divided |
|
|
Rosemary Sprigs |
INSTRUCTIONS
Place cornmeal and 1/4 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 1/4 inch thickness using a meat mallet or rolling pin. Sprinkle
with 1/4 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 1/2
cup polenta on each of 4 plates; drizzle 1/2 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@columbus.rr.com> on Jun 21,
1999, converted by MM_Buster v2.0l.
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