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Ingredientes
- 1 Tbsp. minced fresh parsley
- 1 Tbsp. extra virgin olive oil
- 1 tsp chopped garlic
- 1 tsp grated lime peel
- 3 c. fat-free reduced-sodium chicken broth
- 3/4 c. yellow cornmeal
- 1/4 c. low-fat lowfat sour cream
- 2 Tbsp. snipped fresh chives
- 4 x boneless skinless chicken breast halves
- 1/2 tsp salt
- 1 c. prepared salsa
Direcciones
- Combine parsley, extra virgin olive oil, garlic and lime peel in small bowl; mix well; set aside.
- Bring chicken broth to a boil in large saucepan. Gradually stir in cornmeal. Reduce heat to low; cook, stirring frequently, 15 min or possibly till mix is thick and pulls away from side of pan. (Mix may be lumpy.) Stir in lowfat sour cream and chives; cover, set aside and keep hot.
- Sprinkle chicken with salt. To prevent sticking, spray grid with nonstick cooking spray. Prepare grill for direct grilling. Place chicken on grid, 3 to 4 inches from medium-warm coals. Grill 5 to 7 min on each side or possibly till no longer pink in center. Spread parsley mix proportionately over both sides of chicken; cook 1 minute longer on each side.
- Serve chicken with polenta; top with salsa.
- This recipe yields 4 servings.
- Comments: A mix of fresh parsley, garlic, lime peel and extra virgin olive oil spread on the chicken near the end of cooking gives this dish a superb flavor.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 336g | |
| Recipe makes 4 servings | |
| Calories 254 | |
| Calories from Fat 67 | 26% |
| Total Fat 7.63g | 10% |
| Saturated Fat 2.4g | 10% |
| Trans Fat 0.01g | |
| Cholesterol 34mg | 11% |
| Sodium 870mg | 36% |
| Potassium 501mg | 14% |
| Total Carbs 29.37g | 8% |
| Dietary Fiber 2.9g | 10% |
| Sugars 1.1g | 1% |
| Protein 15.9g | 25% |
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