The polenta casserole is hearty and filling, but for those of you can't call it a meal without some meat — like Rita's husband Tim — this is a great accompaniment.
Combine olive oil, juice and zest of the lime and spices in a wide shallow bowl.
Season both sides of chicken breasts with salt and pepper, and place in marinade. Refrigerate, covered, for at least one hour.
Heat a skillet (I prefer a grill pan) prepared with Spectrum Organic Olive Oil Spray. Place chicken in the pan and cook, about 5 to 8 minutes on each side.
Pour remaining marinade in the pan and let reduce for a minute or two. The juices will caramelize a bit. Pour these yummy tidbits over the chicken and serve.
Recipe by, former PCC staff
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