Free Recipe Rosemary Chicken with Two-Corn Polenta
Recipe Type: P Recipes
Recipe Preparation: boil
Cooking Ingredients for Rosemary Chicken with Two-Corn Polenta Recipe
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
Rosemary Chicken with Two-Corn Polenta Preparation
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 saute 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 <sherilyn70@columbus.rr.com> on Jun 21, 1999, converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 4
How Do You Cook Rosemary Chicken with Two-Corn Polenta?
If you know a better Rosemary Chicken with Two-Corn Polenta Recipe please comment below.