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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
Directions:
1. For the glaze, whisk:
2. /4 c. ea. balsamic and low-sodium soy
3. T. ea. brown sugar and honey
4. t. garlic, minced
5. sprig rosemary
6. Salt and pepper to taste
7. For the chicken, heat:
8. T. canola oil
9. boneless, skinless chicken breasts
10. For polenta, boil
11. c. water
12. c. cream or milk
13. T. minced garlic
14. /2 c. yellow cornmeal
15. /2 c. gruyere
16. pkg. baby spinach and arugula mix (3 oz, 6 cups)
17. For the glaze whisk together ingred. in pan over med.-high heat; add rosemary and cook until reduced by half, 3 minutes. Season with salt and pepper, keep warm.
18. For the chicken, heat oil in a skillet over med-high. Season chicken with salt and pepper. Add chicken and saute until golden brown 5-6 min. Flip chicken and saute another 4-5 minutes. For polenta boil water, cream, and garlic in pan over med. heat. Sprinkle in cornmeal whisking until smooth. Boil 2-3 minutes, stir in cheese until melted. Add greens by the handful until wilted, 2 min. Reduce heat to med. low simmer 2 minutes. Season with salt and pepper. Serve chicken with polenta and drizzel with glaze.
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