Rosemary And And Parmesan Crusted Chicken With Polenta

• Sauce:
• Dried Porcini mushrooms
• 8 Fresh Tomato
• 1/2 Chili
• Basil
• Salt
• Pepper
• Garlic - 2 cloves, crushed
• Tomato Puree
• 2 skinless chicken breasts
• Rosemary
• Fennel seeds
• Parmesan cheese
• smoked pancetta
• oyster mushrooms
• asparagus
• Spinach leaves
• balsamic vinegar

1. Take Sauce ingredients and place in blender - then cook down.
2. Cut pre-cookd polenta into slices (about .25 - .5 in)
3. Drizzle olive oil on polenta, then grill making char marks
4. Season chicken breasts with rosemary, fennel, and cheese. cover with parchment paper and pound down to drive in the seasoning and tenderize and flatten the breasts. Do both sides.
5. Cook the seasoned chicken breasts in a tablespoon of olive oil. Add pancetta to pan while chicken cooks.
6. Put asparagus on top of polenta after you turn the polenta once.
7. Add oyster mushrooms to pan with chicken.
8. Spoon tomato sauce onto plate
9. Remove chicken from pan - to be sliced
10. Add spinach to pan, add a little olive oil, cook until wilted.
11. Plate the polenta, asparagus, spinach, slided chicken, oyster mushrooms, pancetta - drizzle balsamic vinegar over the dish

porcini mushrooms, tomato, chili, basil, salt, pepper, garlic, tomato puree, chicken breasts, rosemary, fennel seeds, parmesan cheese, pancetta, oyster mushrooms, asparagus, balsamic vinegar

Taken from www.epicurious.com/recipes/member/views/rosemary-and-and-parmesan-crusted-chicken-with-polenta-52708911 (may not work)