Tuesday Night Recipe

Breaded Chicken with Creamy Rosemary Polenta and Garlicky Green Beans

Breaded Chicken

Olive Oil
1 1/2 lb. chicken breast halves, pounded to 1/2" thickness
2 eggs, beaten
2 cups Italian-seasoned bread crumbs

1) Heat 1 Tbls Olive Oil over medium to medium-high heat in a large skillet.
2) Dip each chicken piece into the egg, then into the breadcrumbs, pressing the breadcrumbs on firmly. Place in the pan, and brown on both sides. This should be done in batches, so that the chicken does not crowd the pan and cooks more efficiently.

Creamy Rosemary Polenta
**This recipe is from "Barefoot Contessa at Home" by Ina Garten

4 cups chicken stock, preferably homemade
1 teaspoon minced garlic
1 cup yellow cornmeal
1/2 cup Philadelphia whipped cream cheese
1/3 cup freshly grated Parmesan cheese, plus extra for serving (I use Kraft, not fresh cheese)
2 Tbls. good olive oil
1 Tbls. chopped fresh rosemary (I substitute 1 teaspoon dried)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

1) Heat the chicken stock in a medium saucepan. Add the garlic and cook over medium-high heat until the stock comes to a boil.
2) Reduce the heat to medium-low and very slowly add the cornmeal, whisking constantly with a wire whisk to make sure there are no lumps.
3) Switch to a wooden spoon and simmer over very low heat, stirring almost constantly, for 7 to 10 minutes, until thick. Be sure to scrape the bottom of the pan thoroughly while you're stirring.
4) Remove the polenta from the heat and stir in the cream cheese, Parmesan, olive oil, rosemary, salt, and pepper. Stir until smooth and serve hot sprinkled with extra Parmesan cheese.

Garlicky Green Beans

2 cups frozen green beans
1 large shallot, minced
4 cloves garlic, minced
2 Tbls. Olive Oil

1) Cook the green beans in a large pot of boiling water until warmed through, about 3 minutes. Drain well.
2) Meanwhile, heat the oil in a large skilled over medium-high heat. Add the shallot and garlic and saute, lowering the heat if necessary, until softened, a few minutes. Do not let the garlic brown.
3) Add the green beans to the pot and saute a minute with the shallot and garlic.