PAN-FRIED CHICKEN BREASTS WITH POLENTA AND SALSA
Provided by Marian Burros
Categories dinner, project
Time 40m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Bring 6 cups of water to a boil. Carefully whisk in the polenta to prevent lumps from forming. Reduce the heat, and continuously stir the mixture until it thickens (just a couple of minutes). Remove from the heat, and stir in the butter and cheese. Season with salt and pepper. Spoon into a greased 9-by-13-inch baking dish, and spread evenly with a spatula. Allow to cool. Refrigerate, if making ahead.
- For the guacamole, puree the avocados with the lime juice in a food processor. Stir in the onion, a quarter to a half of the minced chilies and the coriander leaves. Season to taste with salt and pepper. Refrigerate, if making ahead.
- When ready to serve, heat the olive oil in a large nonstick pan. Add the chicken, skin-side down, and brown over high heat. Turn, and brown on the other side. Reduce the heat to medium-high, and cook the chicken until it is done, a total of about 20 minutes. Season with salt and pepper.
- Meanwhile, make the salsa. Trim the tomatoes, quarter them and place in the food processor along with the coriander sprigs, scallions and the remaining minced chilies (or less to taste). Process until coarse. Season with salt and pepper.
- When ready to brown the polenta, preheat the broiler. Turn out the polenta from its dish onto an oiled baking sheet, and place under the hot broiler until the surface begins to puff and brown, 3 to 5 minutes. The polenta can broil while chicken is cooking.
- In center of a plate, place a pool of salsa. Place the polenta on top of the salsa. Arrange a few arugula leaves on the side; place a piece of chicken on the arugula, and top the chicken with guacamole.
Nutrition Facts : @context http, Calories 522, UnsaturatedFat 18 grams, Carbohydrate 37 grams, Fat 29 grams, Fiber 9 grams, Protein 30 grams, SaturatedFat 9 grams, Sodium 739 milligrams, Sugar 4 grams, TransFat 0 grams
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Shone Munnings
[email protected]This is one of my favorite recipes. The chicken is always cooked perfectly and the polenta is always creamy and delicious. I highly recommend this recipe!
Joseph Olutusin
[email protected]I made this recipe for a dinner party and it was a huge success. The chicken was moist and tender, and the polenta was creamy and cheesy. I highly recommend this recipe!
Moises Mendez
[email protected]This recipe is easy to follow and the results are amazing. The chicken was cooked to perfection and the polenta was creamy and flavorful. I will definitely be making this again.
WELLEN_WLN
[email protected]I've made this recipe several times and it's always a hit. The chicken is always juicy and flavorful, and the polenta is creamy and delicious. I highly recommend this recipe!
Poopy
[email protected]This is one of my favorite recipes. The chicken is always cooked perfectly and the polenta is always creamy and delicious. I highly recommend this recipe!
Elijah James
[email protected]I made this recipe for a dinner party and it was a huge success. The chicken was moist and tender, and the polenta was creamy and cheesy. I highly recommend this recipe!
devon roberts
[email protected]This recipe is easy to follow and the results are amazing. The chicken was cooked to perfection and the polenta was creamy and flavorful. I will definitely be making this again.
Md Johirul
[email protected]I was a bit skeptical about the polenta, but it turned out to be really good. The chicken was also very tasty. I will definitely be making this again.
Md Ibrahim Hossian
[email protected]I've made this recipe several times now and it's always a crowd-pleaser. The chicken is always cooked perfectly and the polenta is creamy and delicious. I highly recommend this recipe!
Tushal Kumar
[email protected]This recipe was a hit with my family! The chicken was juicy and flavorful, and the polenta and salsa were the perfect accompaniments. I will definitely be making this again.