Rosemary Chicken With Two-Corn Polenta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1/2 cup yellow cornmeal |
1/2 teaspoon salt, divided |
2 cups water |
1/2 cup fresh corn kernels (about 1 ear) or frozen whole-kernel corn, thawed |
4 (4-ounce) skinned, boned chicken breast halves |
1 tablespoon chopped fresh rosemary |
1/8 teaspoon pepper |
4 teaspoons extra-virgin olive oil, divided |
rosemary sprigs (optional) |
Directions:
1. 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.
2. 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.
3. 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.
4. 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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