Herbed Chicken Scallopines, Creamy Polenta

Servings: 4
Ingredients Preparation

1 tablespoon [15 mL] Italian herb seasoning paste
1 tablespoon [15 mL] grated lemon rind
1/4 teaspoon [1 mL] salt
1/8 teaspoon [0.5 mL] pepper
1 tablespoon [15 mL] extra-virgin olive oil
2 chicken whites
2 cups [500 mL] chicken broth
2/3 cup [160 mL] finely ground cornmeal
1/2 cup [125 mL] finely shredded cheddar and mozzarella cheese blend
1/4 cup [60 mL] milk
1 tablespoon [15 mL] fresh lemon juice
Basil sprigs, to garnish [optional]

Preheat oven to 375F [190C].
Into a small bowl, mix together Italian herb seasoning paste, grated lemon rind, salt, pepper and 1 teaspoon [5 mL] of the olive oil.
Slice each chicken white in half to create 4 thin pieces.
Turn chicken scallopines into seasoning paste mixutre.
Transfer onto a parchment paper-lined baking sheet.
Roast into preheated oven for 10 to 15 minutes, until chicken is cooked through and juices run clear.
Meanwhile, bring chicken broth to a simmer into a medium saucepan over medium-high heat.
Slowly whisk in cornmeal, making sure cornmeal does not clump.
Lower heat to low and cook, stirring constantly, for 15 minutes.
Remove from heat; stir in shredded cheddar and mozzarella cheese blend and milk.
Drizzle chicken with lemon juice.
Spoon polenta into the center of each of 4 serving plates.
Top with chicken scallopines and evenly drizzle with reemainining olive oil.
Serve, garnished with basil sprigs, if desired.