Hot-or-Not Grilled Sliced Chicken with Cheesy Polenta and Guacamole Salad
September 2010
Makes: 4 servings
- 2 poblano chiles
- Extra-virgin olive oil (EVOO ), for drizzling
- 4 pieces skinless, boneless chicken breast
- Salt and pepper
- 4 tablespoons butter
- A handful cilantro or flat-leaf parsley, finely chopped
- 2 sprigs rosemary, finely chopped
- 2 teaspoons chipotle chile powder (hot) or sweet smoked paprika (not), about 2/3 palmful
- About 1/2 teaspoon dried oregano
- 1 cup fresh or frozen corn kernels
- 1 cup milk
- 2 cups chicken stock
- 1 cup quick-cooking polenta
- 1 cup shredded sharp cheddar cheese
- 1 ripe avocado, sliced
- 2 vine-ripe tomatoes, sliced into wedges
- 1/2 small red onion, very thinly sliced
- Juice of 1 large lemon
- Over an open flame or in the broiler, char the poblanos until blackened all over, turning occasionally, 10 to 12 minutes. Place in a bowl, cover and let cool. Peel, seed and chop the poblanos.
- Preheat a griddle pan or large skillet over medium-high heat; drizzle with a little EVOO. Season the chicken with salt and pepper, add to the pan and cook, turning once, until golden, 12 to 15 minutes. In a microwavable bowl, soften 3 tablespoons butter in the microwave for a few seconds on high. Add half of the cilantro or parsley, the rosemary, the chile powder or paprika and the oregano.
- While the chicken cooks, heat a drizzle of EVOO in a saucepan. Add the corn and heat through for a couple of minutes. Add the charred poblano, stir in the milk and chicken stock and bring to a boil. Whisk in the polenta and cook over low heat, stirring, until thickened, 2 to 3 minutes. Stir in the remaining 1 tablespoon butter and the cheese.
- Dress the avocado, tomatoes and onion with the remaining cilantro or parsley, the lemon juice and salt.
- Slice the hot chicken on the diagonal, then dollop with the spicy butter. Spoon some polenta underneath or alongside the sliced chicken. Serve with the salad.