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.

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