Dinner

Polenta-Crusted Chicken with Balsamic Caper Sauce is for Dinner.

Polenta-Crusted Chicken with Balsamic Caper Sauce takes several minutes to prepare.

Polenta-Crusted Chicken with Balsamic Caper Sauce takes 35 minutes to cook.

Polenta-Crusted Chicken with Balsamic Caper Sauce makes 4 servings.

The ingredients for Polenta-Crusted Chicken with Balsamic Caper Sauce are:

1/2 C egg substitute
1/2 C polenta (preferably quick-cooking)
1/2 C whole wheat flour
1 1/2 lb boneless skinless chicken breasts, pounded to 1/4 inch thick between sheets of plastic wrap
1/4 C olive oil, divided
2 T tomato paste
1/2 C balsamic vinegar
1/4 C water
3 T capers, rinsed
1 t sugar

Here is how you make Polenta-Crusted Chicken with Balsamic Caper Sauce:

Heat oven to 200 degrees.Whisk together eggs with 1/2 tsp each of salt and pepper in a shallow bowl. Whisk together polenta, flour, and 1/2 tsp each of salt and pepper in another shallow bowl.Dip chicken in egg mixture, letting excess drip off, then dredge in polenta mixture. Coat each breast in cooking spray.Heat 2 tablespoons of olive oil in a 12 inch nonstick skillet over medium heat until oil shimmers. Cook chicken in batches, turning once, until golden and just cooked through, 5 to 6 minutes per batch. Transfer to a platter and keep in warm oven, loosely covered.Wipe down skillet, then heat remaining 2 tablespoons of oil over medium heat until it shimmers. Add tomato paste and cook, stirring, 1 minute. Stir in vinegar, water, capers, sugar, and 1/2 tsp salt and briskley simmer until shlightly thickened, about two minutes. Serve over chicken.Serves 5Number of Servings: 4Recipe submitted by SparkPeople user XTMONT.

The nutritional information for Polenta-Crusted Chicken with Balsamic Caper Sauce is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 422.5

• Total Fat: 16.1 g
• Cholesterol: 98.6 mg
• Sodium: 402.1 mg
• Total Carbs: 24.7 g
• Dietary Fiber: 2.2 g
• Protein: 43.3 g