Title: Rosemary Chicken with Two-Corn Polenta
Categories: Poultry
Yield: 4 servings

1/2 c Yellow Cornmeal
1/2 ts Salt; Divided
2 c Water
1/2 c Fresh Corn Kernels
4 Skinned And Boned Chicken
-Breast Halves
1 tb Chopped Fresh Rosemary
1/8 ts Pepper
4 ts Extra-Virgin Olive Oil;
-Divided
Rosemary Sprigs

Place cornmeal and 1/4 teaspoon saucepan. Gradually add water, stirring
constantly with 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.

Recipe by: Cooking Light

Posted to EAT-LF Digest by Sherilyn on Jun 21,
1999, converted by MM_Buster v2.0l.