Herbed Chicken Scallopines, Creamy Polenta

Herbed Chicken Scallopines, Creamy Polenta





Servings: 4





1 tablespoon [15 mL] Italian herb seasoning paste

1 tablespoon [15 mL] grated lemon rind

1/4 teaspoon [1 mL] salt

1/8 teaspoon [0.5 mL] pepper

1 tablespoon [15 mL] extra-virgin olive oil

2 chicken whites

2 cups [500 mL] chicken broth

2/3 cup [160 mL] finely ground cornmeal

1/2 cup [125 mL] finely shredded cheddar and mozzarella cheese blend

1/4 cup [60 mL] milk

1 tablespoon [15 mL] fresh lemon juice

Basil sprigs, to garnish [optional]







Preheat oven to 375°F [190°C].

Into a small bowl, mix together Italian herb seasoning paste, grated lemon rind, salt, pepper and 1 teaspoon [5 mL] of the olive oil.

Slice each chicken white in half to create 4 thin pieces.

Turn chicken scallopines into seasoning paste mixutre.

Transfer onto a parchment paper-lined baking sheet.

Roast into preheated oven for 10 to 15 minutes, until chicken is cooked through and juices run clear.

Meanwhile, bring chicken broth to a simmer into a medium saucepan over medium-high heat.

Slowly whisk in cornmeal, making sure cornmeal does not clump.

Lower heat to low and cook, stirring constantly, for 15 minutes.

Remove from heat; stir in shredded cheddar and mozzarella cheese blend and milk.

Drizzle chicken with lemon juice.

Spoon polenta into the center of each of 4 serving plates.

Top with chicken scallopines and evenly drizzle with reemainining olive oil.

Serve, garnished with basil sprigs, if desired.