Chipotle Chicken over Pan-fried Polenta

I'm quite proud of this recipe since it really is my own creation. Quite honestly, I needed a Latin/spicy chicken dish to go with this corn and bean salad that I had made for dinner. So I picked some Mexican spices that I know go well together and took it from there. My first choice would have been to serve the chicken over rice (like the rice that Chipotle puts on their burritos) but there was none in the pantry! I found a tube of polenta in the refrigerator and I thought, "I could make this work. . . "

Ingredients:

• 1 lb of chicken breast or chicken breast tenderloins
• 1 clove garlic, minced
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1 and 1/2 tsp ground cumin
• 1 tsp ground chipotle pepper (you could substitute chili powder, but you won't get the same smoky flavor that is SO wonderful)
• 1/2 tsp dried oregano
• 1/2 tsp ground coriander
• 2 tsp vegetable or canola oil, plus 2 tbsp for when you pan fry the polenta
• 1 tbsp lime juice
• 14 oz can of tomato sauce
• one 16 oz tube of polenta

If the chicken is in very large pieces, then cut the breast in half so they cook a little faster. Mix all of the spices together in a small bowl. Start by heating 2 tsp of oil in a medium or large saucepan over medium-high heat. Spread the chicken in a single layer and then sprinkle them with the spice mixture (all of it). Cook the chicken all the way through, stirring to get a nice golden brown on all sides and to cover each piece with the spices. You can put the lid on to speed up the cooking process if necessary. Once it is cooked through, drizzle it with the lime juice, then remove the chicken from the pan and let rest for 5 minutes. Turn the stove off momentarily. With your fingers or two forks, shred the chicken and put it back in the saucepan. Add the tomato sauce and stir to coat the chicken. At this point I highly recommend adding more cumin, chipotle and ground coriander (about 1/4 tsp each). But as always, season it to your liking. Let the chicken come to a simmer and keep it on low heat for at least 20 minutes.

Meanwhile, cut the polenta into thin rounds (about 1/4 inch thick) and let them sit on a paper towel to drain off the excess moisture. Heat the 2 tbsp of oil in a large skillet over high heat. Be patient and let your pan get hot enough. If the oil isn't hot enough when you add the polenta then it won't brown as well. Add the polenta to the hot pan in a single layer and let cook for 2 or 3 minutes per side (it should be a nice golden brown before you turn it).

Serve the chicken over a few polenta rounds. It is delicious as it is, but feel free to dollop sour cream or sprinkle some cheese on top for good measure ;-)