Rosemary Chicken With Two-Corn Polenta

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 261
  • Calories from fat: 28%
  • Fat: 8.1g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 4.5g
  • Polyunsaturated fat: 1.3g
  • Protein: 28.5g
  • Carbohydrate: 17.3g
  • Fiber: 1.6g
  • Cholesterol: 72mg
  • Iron: 1.8mg
  • Sodium: 359mg
  • Calcium: 18mg


  • 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)


  1. 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.
  2. 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.
  3. 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.
  4. 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.
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