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Prep Time
8 mins
Total Time
30 mins
Serves 4


1 tbsp
Italian Herb Seasoning Paste
15 mL
1 tbsp
lemon zest
15 mL
1/4 tsp
1 mL
1/8 tsp
0.5 mL
1 tbsp
olive oil, divided
15 mL
boneless skinless chicken breasts
2 cups
reduced sodium chicken broth
500 mL
2/3 cup
finely ground cornmeal
150 mL
1/2 cup
finely shredded Cheddar and mozzarella cheese blend
125 mL
1/4 cup
60 mL
1 tbsp
lemon juice
15 mL
basil sprigs for garnish (optional)


Step 1

Preheat oven to 375°F (190°C). In a small bowl, mix together herb paste, lemon zest, salt, pepper and 1 tsp (5 mL) oil. Slice each chicken breast in half lengthwise to create 4 thin pieces. Turn chicken in the herb mixture and place on a parchment paper-lined baking sheet. Roast for 10 to 15 min. or until chicken is cooked through and juices run clear.

Step 2

Meanwhile, bring the broth to a simmer in a medium saucepan over medium-high heat. Slowly whisk in cornmeal, making sure cornmeal doesn’t clump. Reduce heat to low and cook, stirring constantly, for 15 min. Remove from heat, stir in cheese and milk.

Step 3

Drizzle chicken with lemon juice. Spoon polenta into the centre of each plate, top with chicken and drizzle with remaining olive oil. Garnish with basil, if desired.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of the recipe)
12 g
Saturated Fat:
3.5 g
20 g
2 g
75 mg
32 g
670 mg
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