Baked Chicken Piccata with Crispy Polenta & Sautéed Spinach

Ingredients

• 2 fillets (6 oz each) Boneless chicken breast, pounded to ½-inch thickness
• 3.5 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
• 0.5 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
• 0.5 tsp Sea salt
• 0.25 tsp Black pepper
• 2 tbsp Fresh parsley, chopped, for garnish
• 0.5 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.