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Pam
1
cup frozen black eyed-peas
1 ¼
cups diced plum tomatoes
1
cup frozen whole kernel corn, thawed
¼
cup sliced green onions
2
tsp minced jalapeno pepper
1
tsp dried basil
½
tsp sugar
1/8
tsp pepper
3
tbls white wine vinegar
1
tsp olive oil
1
clove garlic
4- 4
oz skinned, boned chicken breasts
1
tsp ground cumin
1/8
tsp pepper
2
tbls butter
Prepare Basic Polenta, spread in Pam-sprayed 9 inch sq
baking pan. Press with Saran Wrap, chill 2 hours.
Place black-eyed peas in small sauce pan, cover, bring
to boil, simmer 30 min. Drain, rinse. Combine peas,
tomatoes and next 11 ingredients in a bowl and let stand
at room temp, stirring occasionally. Sprinkle chicken
with cumin and pepper, set aside. Cook chicken in
butter until done. Remove and keep warm. Cut Polenta
in 4” squares, and again to make 2 triangles. Cook
these in small amount of butter in skillet until lightly
browned. Remove, set aside, keep warm. Cut chicken
breasts, arrange on polenta triangles, top with
salsa/bean mixture.
Submitted by Betty Barfield
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