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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.”
