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.
1 cup plum tomatoes seeded and diced
1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon Old Bay Seasoning
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
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.”