Blackened Chicken with Creamy Peach Polenta

By Texaschef11

Ingredients

• Tomato Salsa:
• 1 cup plum tomatoes, seeded and diced
• 1 tablespoon extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon OLD BAY® Seasoning
• Blackened Chicken:
• 1 1/2 pounds boneless skinless chicken breast halves
• 2 tablespoons OLD BAY® Blackened Seasoning
• 1/4 teaspoon McCormick® Ground Red Pepper (optional)
• 2 tablespoons unsalted butter
• Creamy Peach Polenta:
• 1 1/2 cups chicken broth
• 1 cup heavy cream
• 1 ripe peach, peeled and chopped (3/4 cup)
• 1 cup instant polenta

Preparation

Step 1

Tomato Salsa: In a small bowl, combine tomatoes, olive oil, vinegar and OLD BAY. Set aside.

Blackened Chicken: Pound chicken evenly to 1/2-inch thickness. Sprinkle evenly on both sides with OLD BAY and red pepper. In a large heavy skillet, melt butter on medium heat.

Add chicken. Cook 4 to 5 minutes per side or until browned and cooked through. Remove from skillet. Keep warm.

Peach Polenta: In a medium saucepan, bring chicken broth, cream and chopped peach to boil. Whisking constantly, add polenta in thin stream. Reduce to low heat. Stirring constantly, simmer 3 to 4 minutes or until thickened.

To serve, place 1/2 cup polenta in center of each plate. Top each with chicken and salsa. Place in front of each dinner guest and announce, “You just got served.”


Recipe Info

Makes 6 servings.

Prep Time: 15 minutes

Cook Time: 15 minutes



Nutritional Info

Calories: 462

Fat: 0 g

Carbohydrates: 0 g

Cholesterol: 0 mg

Sodium: 0 mg

Fiber: 0 g

Protein: 0 g