"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken with Polenta And Blackeyed Pea Salsa Recipe

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This recipe for Chicken with Polenta And Blackeyed Pea Salsa, by , is from The Brown Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Russ and Kristin Prophet
Added: Wednesday, May 28, 2008


Polenta (from scratch, instant, or from tube)
cooking spray

1 c. frozen blackeyed peas
1 1/4 c. diced tomato
1 c. frozen whole kernel corn
3/4 c. diced seeded cucumber
1/4 c. green onion
2 t. minced jalepeno
1 t. dried basil
1/2 t. sugar
1/4 t. salt
1/8 t pepper
3 T white wine vinegar
1 tsp e.v.o.o. (extra virgin olive oil)
1 minced garlic clove

4 skinned chicken breast
1 tsp ground cumin
1 T butter

1. Prepare polenta. Spread in 9" pan coated with cooking spray. Press plastic wrap on surface. Chill ~ 2 hrs and cut into triangles
2. Place peas in sauce pan with water. Bring to boil then simmer 30 minutes or until tender. Drain and rinse with cold water. Combine with next 11 ingredients
3. Sprinkle chicken with cumin and black pepper. Coat skillet with cooking spray. Cook ~ 7 min on each side or until done
4. Melt margarine. Add polenta. Cook 3 min on each side until golden brown.




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