Directions:
- Place cornmeal and 1/4 teaspoon salt in a large saucepan. Gradually add water, stirring constantly with a 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 165.12 Kcal (691 kJ) | ||
| Calories from fat | 74.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.24g | 13% | |
|---|---|---|---|
| Cholesterol | 16.25mg | 5% | |
| Sodium | 339.32mg | 14% | |
| Potassium | 96.35mg | 2% | |
| Total Carbs | 16.46g | 5% | |
| Sugars | 0.68g | 3% | |
| Dietary Fiber | 1.67g | 7% | |
| Protein | 6.95g | 14% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.5mg | 3% | |
| Calcium | 15.5mg | 2% | |
| Amount Per 100 g | |||
| Calories | 88.87 Kcal (372 kJ) | ||
| Calories from fat | 39.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.44g | 13% | |
|---|---|---|---|
| Cholesterol | 8.75mg | 5% | |
| Sodium | 182.62mg | 14% | |
| Potassium | 51.86mg | 2% | |
| Total Carbs | 8.86g | 5% | |
| Sugars | 0.37g | 3% | |
| Dietary Fiber | 0.9g | 7% | |
| Protein | 3.74g | 14% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.3mg | 3% | |
| Calcium | 8.3mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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