I’d never heard of this dish but after seeing it on three different blogs so far this month, I decided it was a must try, and with the low fat meats, Bev thought it would be okay for her diet. I was originally planning to side mine with pasta using the same sauce as the on the chicken, then I saw a post containing polenta, of which I'm a fan. As it turns out, I’d been thinking of cooking some grits or mush for frying up for breakfast, so the pasta got swapped for the mush – I think cornmeal mush is American speak for polenta, which obviously sounds better.
If you’ve never cooked grits, mush, polenta, etc, it's a dish that requires constant stirring or it will stick. I’ve found that a spoon with a flat side on it works well for this.
the process from Ann over at Thibeaults Table because it finishes the chicken in the oven where I could insert a probe thermometer to ensure I get the temp I want and I could make the sauce while it finished cooking. For the sauce, I used the one that seemed to be standard for this dish and made double so I’d have enough for the polenta. Rather than buy pretty ones, I just used the sage leaves we had in the herb bed, but they’re small in the winter, so I had to totally wrap the breasts with the prosciutto to keep them in position. I served it up with the cheesy mush and a wedge of lettuce with homemade 1000 Island. Totally wrapping it didn’t make for as pretty a picture as the others, but it was tasty.
A couple of weeks ago Catherine over at The South In My Mouth, posted about using an old wooden mallet as her meat pounder and I thought I needed one of those. We have a small mallet with teeth on both sides that is good for tenderizing a piece of beef, but sorta of shreds a chicken breast, so I'd been thinking we needed to buy a smooth faced one. A few days latter, the little light bulb flashes in my mind, and I remembered the hard rubber mallet laying down in my toolbox that’s only been used a couple of times in 20 years. So I washed it up real good and it worked perfectly for these chicken breasts - it’s now the new kitchen meat mallet.