- Level
- very easy
- 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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Nutritional 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