8 chicken thighs
1 (7-ounce) jar roasted sweet red pepper, drained and sliced
1 tablespoon lemon-pepper seasoning
1 tablespoon olive oil
1 (4-ounce) jar sliced mushrooms, drained
2 3/4 cups water
1 cup cornmeal
1/2 cup sliced water chestnuts, drained
1 cup clear chicken broth
1 teaspoon salt
1/2 cup grated Monterey Jack cheese
1/2 cup thinly sliced green bell pepper
1/2 cup finely chopped parsley
1/2 cup finely chopped celery
1/2 cup finely chopped onion
Starting at top center
of chicken thigh, loosen skin, leaving outer sides of skin intact.
Sprinkle lemon-pepper seasoning on each thigh between skin and
meat.
In large nonstick frypan,
place oil and heat to medium temperature. Add chicken, skin side
down, and cook, turning once, about 10 minutes on each side or
until fork can be inserted in chicken with ease. Remove chicken
to a plate and keep warm.
Pour off all but 1 tablespoon
of pan drippings. Discard. Set frypan aside.
In medium saucepan, bring
water to a boil.
In small bowl, mix together
cornmeal, broth and salt. Slowly add mixture to boiling water,
stirring constantly, until mixture returns to a boil. Reduce
to low heat, cover and cook, stirring occasionally, about 10
minutes.
In frypan, place green
pepper, celery and onion. Sauté about 5 minutes, but do
not brown. With slotted spoon, remove vegetables and add to polenta.
Add roasted pepper, mushrooms and water chestnuts. Stir to mix.
In 9-inch quiche dish, place polenta mixture.
Remove skin from chicken
and discard. Place chicken on top of polenta in ring around outer
edge. Sprinkle with cheese and place in oven; Broil just until
cheese melts. Sprinkle with parsley.
Makes 8 servings.
Recipe provided courtesy
of the National Chicken Council. Used with permission.
