Ingredients
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1 bunch fresh cilantro, thoroughly washed,patted dry,and stems removed
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3 cloves garlic
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1 (6 ounce) jar quartered artichoke hearts, drained
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8 fluid ounces garlic oil or 8 fluid ounces olive oil (preferable)
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1 1/2 cups freshly grated parmesan cheese, divided
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salt
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16 fluid ounces water
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16 fluid ounces milk
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1 cup polenta
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1/3 cup unsalted butter
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fresh ground black pepper, to taste
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1 tablespoon balsamic vinegar
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1 tablespoon olive oil, mixed with
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1 dash basil
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4 teaspoons freshly grated parmesan cheese
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1 tablespoon snipped fresh chives
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1 lb boneless skinless chicken breast
Instructions
- In a food processor fitted with a sharp metal blade, purée the cilantro, garlic, artichoke hearts, salt and 1 cup of the grated Parmesan cheese until smooth.
- With the motor running, add the garlic oil in a slow, steady stream.
- Pour this mixture into a medium bowl; prick the chicken all over with a fork and then marinate the chicken in the mixture for at least 2 hours.
- In a heavy saucepan, mix together the water, milk and polenta; cook over low heat, stirring constantly, for about 30 minutes or until it is thick, and then stir in the butter and ½ cup of the Parmesan and season to taste with salt and pepper; keep warm.
- Grill the chicken over medium coals, basting with the remaining marinade, until cooked; cut into bite-size pieces and keep warm.
- Divide the polenta evenly among 4 large warmed dishes.
- Place the chicken on top and sprinkle with balsamic vinegar and basil-flavoured oil.
- Sprinkle more grated Parmesan and snipped chives on top.