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Grilled Chicken & Polenta with Nectarine-Blackberry Salsa

Source: © EatingWell Magazine
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Active Time:  40 Minutes
Total Time:  40 Minutes
  4 servings
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.
RECIPE 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

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).
Grilled Chicken & Polenta with Nectarine-Blackberry Salsa Recipe at Cooking.com
DIRECTIONS
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.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   4 servings
Calories: 317
Fat. Total: 8g
Protein: 27g
Carbohydrates, Total: 34g
Fat, Saturated: 1g
Fiber: 6g
Cholesterol: 63mg
Sodium: 694mg
% Cal. from Fat: 23%
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