Chicken Breast with Peach Blueberry Salsa and Grilled Polenta

Recipe

Main Dish
Chicken Breast with Peach Blueberry Salsa and Grilled Polenta

Primary Media

Plate of grilled chicken breast topped with peach blueberry salsa and grilled polenta

User Rating

3.75 out of 5 stars
Rate it:
4 ratings

Recipe Data

4
Servings
5min
Prep
30min
Total

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    Description

    Peach and blueberry salsa ... we love it on grilled chicken. But we suspect there are pork chops, shrimp, and fish tacos out there calling its name. 

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    2 c.Hy-Vee chicken stock
    1 c.Hy-Vee heavy cream
    1 ½ c.quick cooking polenta
    1 tsp.Hy-Vee ground black pepper
    1 tsp.fresh thyme, chopped
    2 tbsp.Hy-Vee unsalted butter
    ¾ c.Hy-Vee finely shredded Parmesan
    3fresh peaches, peeled, pitted and diced
    1 pt.fresh blueberries
    3 tbsp.fresh cilantro, chopped
    ½ c.red onion, diced
    2 tbsp.fresh lime juice
    1jalapeno, seeded and minced
    4boneless skinless chicken breasts
    Hy-Vee salt, to taste
    Hy-Vee black pepper, to taste
    Hy-Vee ground cumin, to taste

    Things To Grab

    • Medium saucepan
    • Whisk
    • 8x8-inch baking pan
    • Charcoal or gas grill
    • Medium bowl
    • Meat thermometer

    Directions

    1. For grilled polenta, in a medium saucepan, bring chicken stock and heavy cream to boil over medium-high heat. Reduce heat, slowly whisk in the polenta and season with 1 teaspoon black pepper. Continue to whisk until the mixture starts to thicken, about 3 to 4 minutes. Add thyme, butter and Parmesan. Continue to stir until well combined and very thick. Pour into a greased 8-by-8-inch pan, smoothing out the top. Cool completely. Cut into desired shape. Grill cut polenta, about 3 minutes on each side.

    2. Meanwhile, for peach blueberry salsa, combine peaches, blueberries, cilantro, red onion, lime juice, and jalapeno. Season to taste with salt and pepper; set aside.

      Hyvee Culinary Expert Tip
      Chile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.
      Hy-Vee Test Kitchen
    3. Season chicken breasts with salt, pepper and cumin. Preheat grill for direct cooking to medium-high heat. Grill chicken for 8 to 10 minutes per side or until internal temperature reaches 165 degrees.

    4. Serve chicken topped with peach blueberry salsa and grilled polenta.

    Nutrition facts

    Servings

    770 Calories per serving

    Amounts Per Serving

    • Total Fat: 37g
    • Cholesterol: 195mg
    • Sodium: 560mg
    • Total Carbohydrates: 69g
    • Protein: 41g

    Daily Values

    0%
    Vitamin A 35%
    0%
    Vitamin C 40%
    0%
    Iron 20%
    0%
    Calcium 20%