Garlicky Mexican Chicken With Ancho Peppers and Crispy Polenta

• 1 lb boneless skinless chicken breast
• 18 ounce cilantro, fresh, plus more for garnish (about 2 sprigs)
• 4 large garlic, clove(s) not peeled
• 2 dried ancho peppers, stems removed and seeds shaken out
• 12 cup canned tomato sauce
• 12 teaspoon ground cumin
• 12 teaspoon table salt
• 12 cup uncooked cornmeal, to make polenta
• 2 sprays cooking spray
• 6 medium radishes, red, sliced
• 2 medium scallions, sliced

1. * Place chicken in a single layer in a large nonstick skillet and cover with water.
2. Add cilantro sprigs and 1 clove of garlic.
3. Cook chicken breasts over medium heat until no longer pink in center, about 10 to 15 minutes.
4. Remove chicken from pan and let cool; reserve liquid.
5. * Shred cooled chicken and set aside.
6. Pour reserved cooking liquid into a bowl and add ancho peppers.
7. Cover and soak peppers about 10 minutes.
8. * Heat a small skillet over medium heat.
9. Add remaining garlic cloves and roast in pan, turning frequently, until blackened in spots.
10. Remove to a small bowl and when cool enough to handle, peel garlic.
11. * Place peppers, garlic, tomato sauce and cumin in jar of a blender and blend on high until smooth, about 3 to 4 minutes.
12. Pour mixture into a saucepan, add chicken and heat through.
13. * To make polenta, bring 2 1/2 cups of water to a boil; add salt.
14. Slowly add cornmeal, stirring until smooth, about 6 to 8 minutes.
15. * Coat a 9 x 9-inch pan with cooking spray and pour polenta into pan.
16. Smooth with a spatula.
17. Allow polenta to firm up, about 1 to 2 minutes.
18. Cut into 4 slices and remove from pan.
19. Place polenta slices in a large nonstick skillet coated with cooking spray.
20. Cook on both sides until crispy, about 2 to 4 minutes per side.
21. * To serve, place one slice of polenta on a plate and top with 3/4 cup of chicken mixture.
22. Garnish with cilantro, radishes and scallions.

chicken breast, cilantro, garlic, peppers, tomato sauce, ground cumin, salt, cornmeal, cooking spray, radishes, scallions

Taken from www.food.com/recipe/garlicky-mexican-chicken-with-ancho-peppers-and-crispy-polenta-398241 (may not work)