• Prep Time:
  • Cooking Time:
  • Serves: 4 servings

Rosemary Chicken with Two-Corn Polenta

  • Recipe Submitted by on

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


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.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?