Rosemary Chicken With Two-corn Polenta
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry | 4 | Servings | |
INGREDIENTS
| 1/2 | c | Yellow Cornmeal |
| 1/2 | t | Salt, Divided |
| 2 | c | Water |
| 1/2 | c | Fresh Corn Kernels |
| 4 | Skinned And Boned Chicken | |
| Breast Halves | ||
| 1 | T | Chopped Fresh Rosemary |
| 1/8 | t | Pepper |
| 4 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 289
Calories From Fat: 85
Total Fat: 9.5g
Cholesterol: 73.1mg
Sodium: 1055.8mg
Potassium: 503mg
Carbohydrates: 16.7g
Fiber: 1.8g
Sugar: 1.3g
Protein: 32.7g