Braised Chicken With Pepper Sauce And Cheese Polenta

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 1/4 cups cornmeal
• 1/2 teaspoon salt
• 4 cups water
• 1/2 cup crumbled gorgonzola or 1/2 cup blue cheese
• vegetable oil cooking spray
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 4 (6 ounce) boneless skinless chicken breasts
• 2 teaspoons olive oil
• 1 cup chopped onion (large)
• 3 garlic cloves
• 3/4 cup diced green bell pepper
• 3/4 cup diced yellow bell pepper
• 1 cup low sodium chicken broth or 1 cup low sodium vegetable broth
• 1/2 cup dry wine
• 2 teaspoons chopped fresh rosemary
• 2 bay leaves
• 2 tablespoons no-added-salt tomato paste
• 4 canned anchovy fillets, finely chopped or 2 teaspoons anchovy paste
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 teaspoon grated lemon rind

Recipe

• 1 prepare cheese polenta:.
• 2 place cornmeal and salt in a large saucepan.
• 3 gradually add water, stirring constantly with a wire whisk.
• 4 bring to a boil, and reduce heat to medium.
• 5 cook uncovered, 15 minutes, stirring frequently.
• 6 remove from heat, and stir in cheese.
• 7 spread in bottom of 9" square baking pan coated with cooking spray.
• 8 press plastic wrap over surface of polenta, and chill 2 hours or until firm.
• 9 prepare chicken and sauce:.
• 10 sprinkle salt and pepper over chicken.
• 11 coat a large dutch oven with cooking spray; add oil, and place over med-high heat.
• 12 add chicken and cook 3 minutes on each side or until browned.
• 13 remove chicken from pan; set aside.
• 14 add onion and garlic, sauté 2 minutes.
• 15 add bell peppers, broth, wine, rosemary, and bay leaves; stir to deglaze pan.
• 16 stir in tomato paste and anchovies.
• 17 return chicken to pan; bring to a boil.
• 18 bake chicken mixture at 350º for 45 minutes or until done.
• 19 remove chicken from pan with slotted spoon; set aside, and keep warm.
• 20 combine cornstarch and water in a small bowl; stir well.
• 21 add cornstarch mixture and lemon rind to pan; bring mixture to a boil, and cook 1 minutes or until thickened, stirring constantly.
• 22 discard bay leaves.
• 23 return chicken to pan, and cook an additional 4 minutes or until thoroughly heated.
• 24 assembly:.
• 25 cut polenta into 4(4-1/2") squares.
• 26 cut each square diagonally into 2 triangles.
• 27 place polenta triangles on a broiler pan coated with cooking spray, and broil 3 minutes on each side or until lightly browned.
• 28 arrange 1 chicken breast and 2 polenta triangles on each of 4 plates; spoon 1/2 cup sauce over each serving.
• 29 *lower fat version: omit gorgonazola cheese from the poelnta, and add 1/4 teaspoon salt.