 Lime-Grilled Chicken with Chive Polenta
Makes 4 servings
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A mixture of fresh parsley, garlic, lime peel and olive oil spread on the chicken near the end of cooking gives this dish a superb flavor.
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Ingredients
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1
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tablespoon chopped fresh parsley
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1
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tablespoon olive oil
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1
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teaspoon minced garlic
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1
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teaspoon grated lime peel
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3
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cups fat-free reduced-sodium chicken broth
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3/4
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cup yellow cornmeal
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1/4
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cup reduced-fat sour cream
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2
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tablespoons snipped fresh chives
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4
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boneless skinless chicken breasts
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1/2
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teaspoon salt
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1
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cup salsa
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1. Combine parsley, olive oil, garlic and lime peel in small bowl; mix well; set aside.
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2. Bring chicken broth to a boil in large saucepan. Gradually stir in cornmeal. Reduce heat to low; cook, stirring frequently, 15 minutes or until mixture is thick and pulls away from side of pan. (Mixture may be lumpy.) Stir in sour cream and chives; cover, set aside and keep warm.
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3. Sprinkle chicken with salt. To prevent sticking, spray grid with nonstick cooking spray. Prepare grill for direct grilling. Place chicken on grid, 3 to 4 inches from medium-hot coals. Grill 5 to 7 minutes on each side or until no longer pink in center. Spread parsley mixture evenly over both sides of chicken; cook 1 minute longer on each side.
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4. Serve chicken with polenta; top with salsa.
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© Publications International, Ltd.
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Nutrients per Serving
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(1/4 of total recipe)
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Calories
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303
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Calories from Fat
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30 %
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Total Fat
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10 g
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Saturated Fat
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2 g
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Cholesterol
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74 mg
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Carbohydrate
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22 g
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Fiber
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4 g
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Protein
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30 g
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Sodium
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380 mg
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Dietary exchanges
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1-1/2 Starch
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1 Vegetable
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3 Meat
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Printed
from fbnr.com
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