4 6oz boneless, skinless chicken breasts
3 tbsp chopped parsley
1 tbsp chopped thyme
1 tbsp chopped rosemary
1 tbsp chopped sage
3 tbsp chopped garlic
¼ cup olive oil
1 cup polenta
4 cups chicken stock
4 ounces smoked gouda cheese
½ diced red onion
½ diced red pepper
1 cup corn
salt and pepper to taste
Directions for Chicken
1. Take all the herbs, garlic, and oil; spread the mixture all over the chicken breast. Let marinate in refrigerator for about 30 minutes.
2. Get a sauté pan very hot, add the oil and put chicken breast down.
3. Sear until golden brown on both sides.
4. Put in 350 degree oven until 165 degrees.
Directions for Polenta
1. Add the chicken stock in a sauce pan.
2. When the stock reaches a boil, add the 1 cup of polenta.
3. Stir constantly to avoid lumps. Do this for about ten minutes.
4. Polenta is gone when comes clean off the sides of the pan or when there is no crunch in the cornmeal.
5. Add in the gouda and stir until melted.
Directions for Succotash
1. Add a little oil in your hot sauté pan.
2. Add the onion and cook until translucent.
3. Next add the red peppers and cook until soft.
4. Last add the corn, salt and pepper, cook until heated through.
L'Aperitif's Herb Roasted Chicken Breast with Polenta and Succotash
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