Baked Chicken Piccata with Crispy Polenta & Sautéed Spinach

Ingredients

• 2 fillets (6 oz each) boneless chicken breast, pounded to ½-inch thickness
• 3 1/2 tbsp extra virgin olive oil, divided
• 3 tbsp fresh lemon juice
• 3 tbsp capers in brine, drained and rinsed
• 1 cup low-sodium vegetable broth
• 1/2 cup polenta (cornmeal), whole grain
• 2 cups water, for polenta
• 4 cloves fresh garlic, minced, divided
• 4 cups fresh baby spinach, packed
• 2 tbsp whole wheat flour, for dredging
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 2 tbsp fresh parsley, chopped, for garnish
• 1/2 tsp lemon zest, optional garnish

Instructions

1. 1

   Start polenta: Bring 2 cups water to boil. Slowly whisk in polenta while stirring constantly. Reduce heat to low and cook 15-18 minutes, stirring frequently to prevent lumps, until thick and creamy.

2. 2

   While polenta cooks, preheat oven to 400°F. Pat chicken dry with paper towels. Season both sides with salt and pepper.