Balsamic Orange Glazed Chicken with Creamy Goat Cheese Polenta

Ingredients

• 2 tablespoons extra-virgin olive oil
• 4 pounds boneless skinless chicken breasts (about 2)
• Salt and freshly ground black pepper
• 1 teaspoon poultry seasoning
• 1/2 teaspoon dried rosemary
• 1/2 cup orange marmalade
• 1/2 cup balsamic vinegar
• 1/4 cup chicken broth
• 1/8 cup chopped fersh parsley (plus mor for garnish)
• polenta
• 1 1/2 cups water or chicken broth (plus more for thinning)
• 1 1/2 cups milk
• 1 cup polenta
• 2 tablespoons butter
• 4 ounces goat cheese
• salt and pepper

Steps

1. 1

   In a large pan, heat the extra-virgin olive oil over medium-high to high heat.

2. 2

   Season the chicken with salt, pepper and poultry seasoning. When the oil is hot, add the chicken and brown for 5 minutes, then turn and sprinkle with rosemary. Cook until the chicken is tender and cooked through, about 5 minutes more.

3. 3

   In a small bowl, stir together the orange marmalade, balsamic vinegar and chicken broth. Pour over the chicken. Bring to a boil and then reduce heat and simmer 10 to 15 minutes, turning the chicken once or twice to make sure the glaze gets coated all around.

4. 4

   Well the sauce thickens make the polenta. Bring water or chicken stock and milk to a boil in a medium size pot. Whisk in polenta and cook 2-3 minutes until thickened. Stir in butter and goat cheese, season with salt and pepper.

5. 5

   To serve assemble the polenta in a shallow bowl or plate top with chicken and spoon more glaze over top if desired. Garnish with chopped parsley.