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Chicken with Prosciutto and Tomatoes Over Polenta

Featured in the Honolulu Star-Advertiser on February 12, 2014.

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Ingredients:

Chicken with Prosciutto and Tomatoes Over Polenta

  • 4 (6-ounce) chicken thighs, skinned with bone
  • 1 tablespoon fresh sage, chopped
  • 1/4 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup all-purpose flour
  • 2 teaspoons olive oil
  • 1/2 cup low-sodium chicken broth
  • 2/3 cup yellow cornmeal
  • 2 cups water
  • 1 cup tomatoes, seeded, peeled and chopped
  • 1 teaspoon fresh lemon juice
  • 1/4 cup prosciutto or shaved ham, cut into thin strips (about 1/4 cup)
  • Sage sprigs (optional)

Directions:

  1. Sprinkle the chicken with sage, 1/8 teaspoon salt, and pepper.
  2. Place flour in a shallow dish.
  3. Dredge chicken in flour.
  4. Heat oil in a nonstick skillet over medium-high heat.
  5. Add chicken; cook 4 minutes on each side.
  6. Add chicken broth; cover, reduce heat, and simmer for 20 minutes or until juices run clear.
  7. In microwavable 1-quart casserole, place the cornmeal and remaining salt.
  8. Gradually add water, stirring until blended.
  9. Cover.
  10. Microwave on HIGH 12 minutes, stirring every 3 minutes.
  11. Let stand, covered, 5 minutes.
  12. Remove chicken from pan.
  13. Add tomatoes to pan; cook 1 minute.
  14. Stir in lemon juice and prosciutto.
  15. Spoon polenta onto plates, and top with chicken.
  16. Serve with the sauce.
  17. Garnish with sage sprigs, if desired.

Makes 2 servings.

Approximate Nutrient Analysis per serving:
600 calories, 15 g fat, 3 g saturated fat, 180 mg cholesterol, 1100 mg sodium, 70 g carbohydrate, 4 g fiber, 4 g sugar, 46 g protein

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