- Prep Time
- 8 mins
- Total Time
- 30 mins
- Serves
- Serves 4
Ingredients
- 1 tbsp
- Italian Herb Seasoning Paste
- 15 mL
- 1 tbsp
- lemon zest
- 15 mL
- 1/4 tsp
- salt
- 1 mL
- 1/8 tsp
- pepper
- 0.5 mL
- 1 tbsp
- olive oil, divided
- 15 mL
- 2
- boneless skinless chicken breasts
- 2 cups
- reduced sodium chicken broth
- 500 mL
- 2/3 cup
- finely ground cornmeal
- 150 mL
- 1/2 cup
- finely shredded Cheddar and mozzarella cheese blend
- 125 mL
- 1/4 cup
- milk
- 60 mL
- 1 tbsp
- lemon juice
- 15 mL
- basil sprigs for garnish (optional)
Directions
Step 1
Preheat oven to 375°F (190°C). In a small bowl, mix together herb paste, lemon zest, salt, pepper and 1 tsp (5 mL) oil. Slice each chicken breast in half lengthwise to create 4 thin pieces. Turn chicken in the herb mixture and place on a parchment paper-lined baking sheet. Roast for 10 to 15 min. or until chicken is cooked through and juices run clear.
Step 2
Meanwhile, bring the broth to a simmer in a medium saucepan over medium-high heat. Slowly whisk in cornmeal, making sure cornmeal doesn’t clump. Reduce heat to low and cook, stirring constantly, for 15 min. Remove from heat, stir in cheese and milk.
Step 3
Drizzle chicken with lemon juice. Spoon polenta into the centre of each plate, top with chicken and drizzle with remaining olive oil. Garnish with basil, if desired.
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Nutrition Facts
- Nutrition Description:
- Per serving (1/4 of the recipe)
- Calories:
- 320
- Fat:
- 12 g
- Saturated Fat:
- 3 g
- Carbs:
- 20 g
- Fibre:
- 2 g
- Cholesterol:
- 75 mg
- Protein:
- 32 g
- Sodium:
- 670 mg
