Herbed Chicken with Creamy Polenta
Prep Time
Serves
Cooking Mode
1 tbsp Italian Herb Seasoning Paste
1 tbsp lemon zest
¼ tsp salt
⅛ tsp pepper
1 tbsp olive oil, divided
2 boneless skinless chicken breasts
2 cups reduced sodium chicken broth
⅔ cup finely ground cornmeal
½ cup finely shredded Cheddar and mozzarella cheese blend
¼ cup milk
1 tbsp lemon juice
basil sprigs for garnish (optional)
1 tbsp Italian Herb Seasoning Paste
1 tbsp lemon zest
¼ tsp salt
⅛ tsp pepper
1 tbsp olive oil, divided
2 boneless skinless chicken breasts
2 cups reduced sodium chicken broth
⅔ cup finely ground cornmeal
½ cup finely shredded Cheddar and mozzarella cheese blend
¼ cup milk
1 tbsp lemon juice
basil sprigs for garnish (optional)
Directions
1Preheat oven to 375°F (190°C). In a small bowl, mix together herb paste, lemon zest, salt, pepper and 1 tsp (5 mL) oil. Slice each chicken breast in half lengthwise to create 4 thin pieces. Turn chicken in the herb mixture and place on a parchment paper-lined baking sheet. Roast for 10 to 15 min. or until chicken is cooked through and juices run clear.
2Meanwhile, bring the broth to a simmer in a medium saucepan over medium-high heat. Slowly whisk in cornmeal, making sure cornmeal doesn’t clump. Reduce heat to low and cook, stirring constantly, for 15 min. Remove from heat, stir in cheese and milk.
3Drizzle chicken with lemon juice. Spoon polenta into the centre of each plate, top with chicken and drizzle with remaining olive oil. Garnish with basil, if desired.
Disclaimer
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Personal Note
Personal Note
