Grilled Chicken & Polenta With Nectarine-Blackberry Salsa

EatingWell Magazine, July/August 2007 - Low Cal/Hi Fiber/Heart Healthy/ & Diabetes Appropriate. Grilled nectarines and fresh blacknerries become a wonderful summery salsa for cumin-rubbed chicken and polenta into a very special dish! Serve with a spinach salad and a crisp glass of rosé. :) 5 minute resting time has not been accounted for.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  tablespoon canola oil, divided
• 1  teaspoon canola oil, divided
• 1  tablespoon ground cumin
• 1  teaspoon kosher salt, divided
• 3⁄4 teaspoon fresh ground pepper
• 3⁄4 teaspoon  mrs dash lemon-garlic  seasoning
• 16 -18  ounces  prepared plain polenta (1 tube)
• 1  lb chicken breast, trimmed (boneless & skinless)
• 2  nectarines, halved and pitted
• 1  pint blackberry, coarsely chopped
• 2  tablespoons  chopped fresh cilantro
• 1  tablespoon lime juice
•  hot sauce

Directions

1. Preheat grill to medium-high & oil the grill (use a paper towel away from the flames & spray - use tongs to oil the rack.).
2. Combine 1 tablespoon oil, cumin, Mrs Dash seasoning, 3/4 teaspoon salt and pepper in a small bowl.
3. Rub 1 teaspoon of the mixture all over polenta.
4. Rub the rest into both sides of chicken.
5. Cut the polenta crosswise into 8 slices.
6. Rub the cut sides of nectarine halves with the remaining 1 teaspoon oil.
7. Place the chicken, polenta slices and nectarines on the grill.
8. Grill the polenta until hot and slightly charred, 3 to 4 minutes per side.
9. Transfer to a clean plate; tent with foil to keep warm.
10. Grill the nectarines, turning occasionally, until tender, 6 to 8 minutes total.
11. Grill the chicken, until cooked through and no longer pink in the middle, 6 to 8 minutes per side.
12. Transfer the chicken and nectarines to a cutting board.
13. Coarsely chop the nectarines.
14. Let the chicken rest for 5 minutes, then thinly slice.
15. While the chicken rests, combine the chopped nectarines, blackberries, cilantro, lime juice, hot sauce and the remaining 1/4 teaspoon salt in a medium bowl.
16. Layer the polenta, chicken and fruit salsa on 4 plates and serve.