• 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

 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.

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