CHICKEN WITH ITALIAN TOMATO-OLIVE SALSA W/ PARMESAN POLENTA

CHICKEN WITH ITALIAN TOMATO-OLIVE SALSA W/ PARMESAN POLENTA image

Yield 6

Number Of Ingredients 14

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2 lb plum tomatoes, chopped
Â½ cup chopped pitted kalamata olives
Â¼ cup finely chopped onion
1 Tbsp capers
Â¼ cup olive oil, divided
2 Tbsp red wine vinegar
Â¾ tsp pepper, divided
1 clove garlic, minced
3 (8-oz) boneless, skinless chicken breasts
Â½ tsp salt
1Â¼ cups fat-free, reduced-sodium chicken broth
Â½ tsp salt
1Â½ cups uncooked polenta
Â½ cup freshly grated Parmesan cheese

Steps:

Â Preheat grill to medium-high heat. Combine tomatoes, olives, onion, capers, 3 Tbsp oil, vinegar, Â¼ tsp pepper and garlic in a large bowl. Brush chicken with remaining 1 Tbsp oil, and sprinkle with salt and Â½ tsp pepper. Grill chicken, covered with grill lid, 5 minutes per side or until done. Cut chicken into 6 servingsize pieces, and top evenly with tomato mixture. Note:Â Cook chicken in a grill pan coated with cooking spray, if desired. --------------------------------------------------------------------------------- Â Â Â Â Bring 3Â¼ cups water, broth and salt to a boil in a large saucepan. Whisk in polenta; return to a boil. Reduce heat, and simmer until liquid is absorbed, stirring occasionally (about 5 minutes). Remove from heat, and stir in cheese. Divide into 6 servings.