Braised Chicken With Pepper Sauce and Cheese Polenta

Ingredients

CHEESE POLENTA

• 1 1/4 cups cornmeal
• 1/2 teaspoon salt
• 4 cups water
• 1/2 cup crumbled gorgonzola or blue cheese

CHICKEN WITH SAUCE

• 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 low sodium vegetable broth
• 1/2 cup dry white wine
• 2 teaspoons chopped fresh rosemary
• 2 bay leaves
• 2 tablespoons no-salt added tomato paste
• 4 canned anchovy fillets, finely chopped or 2 teaspoons anchovy paste
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 teaspoon grated lemon rind

Directions

1. 1

   PREPARE CHEESE POLENTA:.

2. 2

   Place cornmeal and salt in a large saucepan.

3. 3

   Gradually add water, stirring constantly with a wire whisk.

4. 4

   Bring to a boil, and reduce heat to medium.

5. 5

   Cook uncovered, 15 minutes, stirring frequently.

6. 6

   Remove from heat, and stir in cheese.

7. 7

   Spread in bottom of 9" square baking pan coated with cooking spray.

8. 8

   Press plastic wrap over surface of polenta, and chill 2 hours or until firm.

9. 9

   PREPARE CHICKEN AND SAUCE:.

10. 10

    Sprinkle salt and pepper over chicken.

11. 11

    Coat a large Dutch oven with cooking spray; add oil, and place over med-high heat.

12. 12

    Add chicken and cook 3 minutes on each side or until browned.

13. 13

    Remove chicken from pan; set aside.

14. 14

    Add onion and garlic, sauté 2 minutes.

15. 15

    Add bell peppers, broth, wine, rosemary, and bay leaves; stir to deglaze pan.

16. 16

    Stir in tomato paste and anchovies.

17. 17

    Return chicken to pan; bring to a boil.

18. 18

    Bake chicken mixture at 350º for 45 minutes or until done.

19. 19

    Remove chicken from pan with slotted spoon; set aside, and keep warm.

20. 20

    Combine cornstarch and water in a small bowl; stir well.

21. 21

    Add cornstarch mixture and lemon rind to pan; bring mixture to a boil, and cook 1 minutes or until thickened, stirring constantly.

22. 22

    Discard bay leaves.

23. 23

    Return chicken to pan, and cook an additional 4 minutes or until thoroughly heated.

24. 24

    ASSEMBLY:.

25. 25

    Cut polenta into 4(4-1/2") squares.

26. 26

    Cut each square diagonally into 2 triangles.

27. 27

    Place polenta triangles on a broiler pan coated with cooking spray, and broil 3 minutes on each side or until lightly browned.

28. 28

    Arrange 1 chicken breast and 2 polenta triangles on each of 4 plates; spoon 1/2 cup sauce over each serving.

29. 29

    *Lower Fat Version: Omit Gorgonazola cheese from the poelnta, and add 1/4 teaspoon salt.