Braised Chicken With Pepper Sauce and Cheese Polenta |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 4 |
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This is very good! Taken from Cooking Light, January/96. We used chicken breasts instead of leg quarters. I didn't allow for chilling time of 2 hours or cooling times. Ingredients:
1 1/4 cups cornmeal |
1/2 teaspoon salt |
4 cups water |
1/2 cup crumbled gorgonzola or 1/2 cup blue cheese |
vegetable oil cooking spray |
1/4 teaspoon salt |
1/8 teaspoon pepper |
4 (6 ounce) boneless skinless chicken breasts |
2 teaspoons olive oil |
1 cup chopped onion (large) |
3 garlic cloves |
3/4 cup diced green bell pepper |
3/4 cup diced yellow bell pepper |
1 cup low sodium chicken broth or 1 cup low sodium vegetable broth |
1/2 cup dry white wine |
2 teaspoons chopped fresh rosemary |
2 bay leaves |
2 tablespoons no-added-salt tomato paste |
4 canned anchovy fillets, finely chopped or 2 teaspoons anchovy paste |
1 tablespoon cornstarch |
2 tablespoons water |
1 teaspoon grated lemon rind |
Directions:
1. PREPARE CHEESE POLENTA:.
2. Place cornmeal and salt in a large saucepan.
3. Gradually add water, stirring constantly with a wire whisk.
4. Bring to a boil, and reduce heat to medium.
5. Cook uncovered, 15 minutes, stirring frequently.
6. Remove from heat, and stir in cheese.
7. Spread in bottom of 9 square baking pan coated with cooking spray.
8. Press plastic wrap over surface of polenta, and chill 2 hours or until firm.
9. PREPARE CHICKEN AND SAUCE:.
10. Sprinkle salt and pepper over chicken.
11. Coat a large Dutch oven with cooking spray; add oil, and place over med-high heat.
12. Add chicken and cook 3 minutes on each side or until browned.
13. Remove chicken from pan; set aside.
14. Add onion and garlic, sauté 2 minutes.
15. Add bell peppers, broth, wine, rosemary, and bay leaves; stir to deglaze pan.
16. Stir in tomato paste and anchovies.
17. Return chicken to pan; bring to a boil.
18. Bake chicken mixture at 350º for 45 minutes or until done.
19. Remove chicken from pan with slotted spoon; set aside, and keep warm.
20. Combine cornstarch and water in a small bowl; stir well.
21. Add cornstarch mixture and lemon rind to pan; bring mixture to a boil, and cook 1 minutes or until thickened, stirring constantly.
22. Discard bay leaves.
23. Return chicken to pan, and cook an additional 4 minutes or until thoroughly heated.
24. ASSEMBLY:.
25. Cut polenta into 4(4-1/2 ) squares.
26. Cut each square diagonally into 2 triangles.
27. Place polenta triangles on a broiler pan coated with cooking spray, and broil 3 minutes on each side or until lightly browned.
28. Arrange 1 chicken breast and 2 polenta triangles on each of 4 plates; spoon 1/2 cup sauce over each serving.
29. *Lower Fat Version: Omit Gorgonazola cheese from the poelnta, and add 1/4 teaspoon salt.
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