Recipe - Rosemary Cashew Biscotti

One half cup Yellow Cornmeal
One half teaspoon Salt; Divided
2 cup Water
One half cup Fresh Corn Kernels
4 Skinned And Boned Chicken
Breast Halves
1 tablespoon Chopped Fresh Rosemary
1/8 teaspoon Pepper
4 teaspoon ExtraVirgin Olive Oil;
Divided
Rosemary Sprigs

Place cornmeal and One fourth teaspoon saucepan. Gradually add water, stirring
constantly with whisk. Bring to a boil. Reduce heat to medium; cook 10
minutes, stirring frequently. Stir in corn kernels. Set aside; keep warm.
Place each chicken breast half between 2 sheets of heavyduty plastic wrap;
flatten to One fourth inch thickness using a meat mallet or rolling pin. Sprinkle
with One fourth teaspoon salt, chopped rosemary, and pepper. Heat 2 teaspoons oil
in a large nonstick skillet over medium high heat. Add chicken, and sauté 3
minutes on each side or until done. Arrange a chicken breast half and 1/2
cup polenta on each of 4 plates; drizzle One half teaspoon oil over each serving
of polenta. Garnish with rosemary sprigs, if desired.

Recipe by: Cooking Light

Posted to EATLF Digest by Sherilyn sherilyn70@columbus.rr.com on Jun 21,
1999, converted by MM_Buster v2.0l.