Rating: 3 stars
4 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Recipe by Cooking Light September 1997


Recipe Summary

4 servings


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

261 calories; calories from fat 28%; fat 8.1g; saturated fat 1.5g; mono fat 4.5g; poly fat 1.3g; protein 28.5g; carbohydrates 17.3g; fiber 1.6g; cholesterol 72mg; iron 1.8mg; sodium 359mg; calcium 18mg.