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WEEKLY FLYER

Herbed Chicken with Creamy Polenta

Prep time: 8min
Total time: 30min
Serves 4
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
extra virgin olive oil, divided
15 mL
2
boneless skinless chicken breasts
0
2 cups
Chicken Broth, 35% Less Sodium
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
0
Basil sprigs for garnish (optional)
0
calories
320
fat
12 g
saturated fat
3.5 g
carbs
20 g
protein
32 g
cholestrol
75 mg
fibre
2 g
sodium
670 mg

Directions

  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 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.

  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.

  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.