Side Pannel
Rosemary Chicken with Two-Corn Polenta
Rosemary Chicken with Two-Corn Polenta
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry
Ingredients List
- 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
Directions
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.
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.
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