Balsamic glazed Chicken

Ingredients

• Chicken

Preparation

1. For the glaze, whisk:
2. 1/4 c. ea. balsamic and low-sodium soy
3. 2 T. ea. brown sugar and honey
4. 1 t. garlic, minced
5. 1 sprig rosemary
6. Salt and pepper to taste


7. For the chicken, heat:
8. 1 T. canola oil
9. 4 boneless, skinless chicken breasts


10. For polenta, boil
11. 3 c. water
12. 1 c. cream or milk
13. 1 T. minced garlic
14. 1/2 c. yellow cornmeal
15. 1/2 c. gruyere
16. 1 pkg. baby spinach and arugula mix (3 oz, 6 cups)


17. For the glaze whisk together ingred. in pan over med.-high heat; add rosemary and cook until reduced by half, 3 minutes. Season with salt and pepper, keep warm.


18. For the chicken, heat oil in a skillet over med-high. Season chicken with salt and pepper. Add chicken and saute until golden brown 5-6 min. Flip chicken and saute another 4-5 minutes. For polenta boil water, cream, and garlic in pan over med. heat. Sprinkle in cornmeal whisking until smooth. Boil 2-3 minutes, stir in cheese until melted. Add greens by the handful until wilted, 2 min. Reduce heat to med. low simmer 2 minutes. Season with salt and pepper. Serve chicken with polenta and drizzel with glaze.