Directions

For the chicken with sun-dried tomato pesto
crust:

Ingredients

1 cup sun-dried tomatoes from a jar
2 garlic cloves, quartered
1 cup packed fresh basil leaves
1/2 cup freshly grated Parmesan
Salt
Freshly ground black pepper
1 1/2 tablespoons vegetable oil
6 (6-ounce) chicken breasts, with wing bone, skin on

Directions

For the
creamy polenta:

Ingredients

2 cups chicken stock
2 cups heavy cream

1 cup cornmeal
2 tablespoons butter
1 cup freshly shredded Cheddar
3 tablespoons chopped scallions
Salt
Freshly ground black pepper

Directions

Preheat oven to 375 degrees F.
For the pesto crust:
Blend sun-dried tomatoes, garlic cloves and basil leaves in a food processor. Stir in
Parmesan and add salt and pepper, to taste. Set aside briefly. Heat oil in a large skillet
over medium heat. Season chicken breast with pepper only. (The Parmesan in the pesto will
provide salt.) Brown both sides of chicken, beginning with skin side first. Coat chicken
with pesto and roast in oven for 25 to 35 minutes, or until fork tender.

For the polenta:
Combine chicken stock and cream in a large heavy saucepan. Heat to a gentle boil over
medium heat, being careful not to burn. While whisking constantly, gradually add the

cornmeal in a thin stream. Once cornmeal is incorporated, keep heat low and continue to
whisk until mixture is slightly thickened and creamy. Stir in butter and Cheddar and allow
cheese to melt. Season with pepper, (and salt if needed). Spoon polenta onto serving
plate, top with chicken breast and garnish with chopped scallions.