Blackened Chicken with Creamy Peach Polenta

This restaurant-style entree pairs thinly pounded chicken breasts seasoned with OLD BAY® with a sweet and creamy peach-infused polenta. A tomato salsa provides a fresh accent. Ideal dish for three lively couples.
15m
PREP TIME
15m
COOK TIME
462
CALORIES
15
INGREDIENTS

Servings: 6

Ingredients

  • Step 1
  • Tomato Salsa:
  • 1 cup plum tomatoes seeded and diced
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon OLD BAY® Classic Seafood 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

INSTRUCTIONS

  • 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.”

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