Ingredients
-
1
-
2
-
4
-
1/2
-
1/4
-
2 - 3
-
3
-
3
-
1/2
-
1/2
-
3/4
-
1 1/2 - 2
-
1/2
-
1/2
-
1/4
Directions
Mexican Chicken and Polenta, Based on a Weight Watchers recipe, I’ve tweaked this to suit my own tastes to create a little more flavor contrast between the polenta and chicken Though the dish is light, family and guests will never know it I usually serve this with some black beans and a crispy green salad, , This was delicious and I can’t wait to make again I skipped the salt and sugar because the recipe doesn’t need either I skipped the fresh cilantro because I am tired of using three sprigs and throwing away the rest It would probably be good in the meal but not necessary The flavor was excellent , I recently fell in love with polenta so this recipe was calling out to me! I fried my polenta and topped it with the chicken and served it for lunch today Big hit to everyone who ate it I did go light on the peppers since some people I am feeding hate peppers (odd, I know!) Also I added some cheese to the polenta Made for ZWT 3!
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Steps
|
1
Done
|
Place Chicken in a Large Skillet and Cover With Water; Add Chopped Cilantro, Oregano, Onion and Peeled Clove of Garlic. |
|
2
Done
|
Cook Chicken Breasts Over Medium Heat About 10 to 15 Minutes; Chicken Should No Longer Be Pink in Center; Remove Chicken from Pan and Let Cool; Reserve Liquid. |
|
3
Done
|
Add Ancho Peppers to the Reserved Liquid in Pan; Cover and Soak About 10 Minutes (no Heat on Pan); Drain Liquid Into a Bowl. |
|
4
Done
|
(sometimes, I Add the Whole Ancho to the Pand and Seed After They Are Softened.) Shred Cooled Chicken and Set Aside. |
|
5
Done
|
Place Peppers, Garlic, Tomato Sauce and Cumin in Blender and Blend on High Until Smooth, About 2 Minutes; If You Have an Immersion Blender You Can Add Everything to the Pan and Blend. |
|
6
Done
|
Pour Mixture Into a Saucepan, Add Chicken and Heat Through About 3 or 4 Minutes; Use Drained Poaching Liquid to Thin a Bit If It Seems Too Dry. |
|
7
Done
|
to Make Polenta, Bring Water to a Boil; Add Salt. |
|
8
Done
|
Add About 1/2 Cup of the Water to the Cornmeal to Make a Paste or Slurry; Slowly Add Cornmeal Slurry to the Boiling Water, Stirring Until Smooth; After 10 Minutes Add Splenda and Corn Kernels; Cook Another 3 to 5 Minutes. |
|
9
Done
|
Spoon 1/4 of the Cooked Polenta Onto the Serving Plate; Top With 1/4 of Chicken and Chili Mixture; Garnish With Additional Cilantro (optional) or Chopped Scallions (optional). |
|
10
Done
|
or If You Prefer Polenta Wedges, Coat a 9 X 9-Inch Pan With Cooking Spray and Pour Polenta Into Pan; Smooth With a Spatula; Let Polenta to Firm Up, About 3 Minutes; Cut Into Quarters and Remove from Pan. |
|
11
Done
|
Place Polenta Slices in a Large Nonstick Skillet Coated With Cooking Spray; Cook on Both Sides Until Crispy, About 2 to 4 Minutes Per Side. |
|
12
Done
|
Place Polenta Wedge Onto the Serving Plate; Top With 1/4 of Chicken and Chili Mixture; Garnish With Additional Cilantro (optional) or Chopped Scallions (optional). |
