For the chicken with sun-dried tomato pesto crust:
For the creamy polenta:
Preheat oven to 375 degrees F.
For the pesto crust:
Blend sun-dried tomatoes, garlic cloves and basil leaves in a food processor. Stir in Parmesan and add salt and pepper, to taste. Set aside briefly. Heat oil in a large skillet over medium heat. Season chicken breast with pepper only. (The Parmesan in the pesto will provide salt.) Brown both sides of chicken, beginning with skin side first. Coat chicken with pesto and roast in oven for 25 to 35 minutes, or until fork tender.
For the polenta:
Combine chicken stock and cream in a large heavy saucepan. Heat to a gentle boil over medium heat, being careful not to burn. While whisking constantly, gradually add the cornmeal in a thin stream. Once cornmeal is incorporated, keep heat low and continue to whisk until mixture is slightly thickened and creamy. Stir in butter and Cheddar and allow cheese to melt. Season with pepper, (and salt if needed). Spoon polenta onto serving plate, top with chicken breast and garnish with chopped scallions.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	527.06 Kcal (2207 kJ)
Calories from fat	338.97 Kcal
		% Daily Value*
Total Fat	37.66g	58%
Cholesterol	120.28mg	40%
Sodium	574.03mg	24%
Potassium	621.71mg	13%
Total Carbs	29.56g	10%
Sugars	5.57g	22%
Dietary Fiber	2.62g	10%
Protein	20.37g	41%
Vitamin C	4.8mg	8%
Iron	2mg	11%
Calcium	283.5mg	28%

Amount Per 100 g
Calories	242.81 Kcal (1017 kJ)
Calories from fat	156.16 Kcal
		% Daily Value*
Total Fat	17.35g	58%
Cholesterol	55.41mg	40%
Sodium	264.45mg	24%
Potassium	286.41mg	13%
Total Carbs	13.62g	10%
Sugars	2.56g	22%
Dietary Fiber	1.2g	10%
Protein	9.38g	41%
Vitamin C	2.2mg	8%
Iron	0.9mg	11%
Calcium	130.6mg	28%

* 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.

Tastes

salty
savory
bitter
sweet

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