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
Ingredients
Instructions
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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
Ingredients 6 Servings
- 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.”
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
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Ingredients 6 Servings
- 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.”
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
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