Chicken and Polenta with Spinach and Parmesan

3 cups washed and chopped spinach leaves

3 cloves garlic, minced

2 tablespoons olive oil

½ teaspoon salt

½ teaspoon fresh ground pepper

4 chicken breast halves

½ teaspoon salt

½ teaspoon pepper

1 teaspoon paprika

¼ cup cornmeal

2 tablespoons flour

Cooked polenta roll, from the store (or homemade)

1/3 cup grated Parmesan cheese

Heat 1 tablespoon olive oil in sauté pan and add garlic and cook for a couple minutes and then add spinach, sprinkle with salt and fresh ground pepper and stir until spinach is wilted and lift it out of the pan with a spatula or slotted spoon and reserve for later.

Mix cornmeal and flour together. Sprinkle chicken breasts with salt, pepper and paprika and roll in cornmeal and flour. Using the pan the spinach was cooked in add 2nd tablespoon of olive oil and cook the chicken breasts for about 10 minutes on each side, until just done and lightly browned. Remove chicken and place in a baking dish.

Slice 8 thin pieces off of polenta roll and fry for a couple of minutes on each side and place 2 slices under each piece of chicken.

Place the cooked spinach over the chicken breasts and sprinkle the Parmesan cheese over all. Broil on low until the cheese melts and the spinach is reheated.

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