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CHICKEN - GRILLED - Grilled Chicken & Polenta with Nectarine-Blackberry Salsa
Nb persons: 4
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Grilled Chicken & Polenta with Nectarine-Blackberry Salsa From EatingWell: July/August 2007 Grilled nectarines and fresh blackberries turn into a summery salsa to top cumin-rubbed chicken and polenta in a dish that's special enough for weeknight entertaining. Make it a meal: Serve with a spinach salad and a crisp glass of rosé. Ingredients | |
1 tablespoon plus 1 teaspoon | canola oil, divided |
1 tablespoon | ground cumin |
1 teaspoon | kosher salt, divided |
3/4 teaspoon | freshly ground pepper |
1 16- to 18-ounce | tube prepared plain polenta |
1 pound | boneless, skinless chicken breast, trimmed |
2 | nectarines, halved and pitted |
1 pint | blackberries, coarsely chopped |
2 tablespoons | chopped fresh cilantro |
1 tablespoon | lime juice |
Hot sauce, to taste |
Preparation
Preheat grill to medium-high.
Combine 1 tablespoon oil, cumin, 3/4 teaspoon salt and pepper in a small bowl. Rub 1 teaspoon of the mixture all over polenta. Rub the rest into both sides of chicken. Cut the polenta crosswise into 8 slices. Rub the cut sides of nectarine halves with the remaining 1 teaspoon oil.
Oil the grill rack (see Tip). Place the chicken, polenta slices and nectarines on the grill. Grill the polenta until hot and slightly charred, 3 to 4 minutes per side. Transfer to a clean plate; tent with foil to keep warm. Grill the nectarines, turning occasionally, until tender, 6 to 8 minutes total. Grill the chicken, until cooked through and no longer pink in the middle, 6 to 8 minutes per side. Transfer the chicken and nectarines to a cutting board. Coarsely chop the nectarines. Let the chicken rest for 5 minutes, then thinly slice.
While the chicken rests, combine the chopped nectarines, blackberries, cilantro, lime juice, hot sauce and the remaining 1/4 teaspoon salt in a medium bowl. Layer the polenta, chicken and fruit salsa on 4 plates and serve.
Tips & Notes
Tip: To oil the grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Don't use cooking spray on a hot grill.)
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