Rosemary Chicken With Two-Corn Polenta

Cooking Light
4 servings


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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)


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.

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.

Created date

September 1997

Nutritional Information

Calories 261
Caloriesfromfat 28 %
Fat 8.1 g
Satfat 1.5 g
Monofat 4.5 g
Polyfat 1.3 g
Protein 28.5 g
Carbohydrate 17.3 g
Fiber 1.6 g
Cholesterol 72 mg
Iron 1.8 mg
Sodium 359 mg
Calcium 18 mg