Italian Lowfat Rosemary Chicken With Corn Polenta

1/2 C. yellow corn meal

1/2 t. salt, divided in half

2 C. water

1/2 C. canned corn, drained

4 boneless, skinless chicken breasts

1 T. chopped fresh rosemary

1/8 t. pepper

2 t. olive oil

In a large saucepan combine cornmeal and 1/4 teaspoon salt. Gradually add water, stirring constantly with whisk, bring to boil.

Reduce heat to medium and cook for 10 minutes, stirring frequently. Stir in corn kernels. Set aside and keep warm.

Place chicken between 2 sheets of heavy plastic wrap, flatten to 1/4 inch thickness using a meat mallet.

Sprinkle with 1/4 teaspoon salt, rosemary and pepper.

Heat oil in a large non-stick skillet over medium heat. Add chicken and cook 3 minutes on each side or until done.

Place chicken breast and 1/2 cup of polenta on each plate and serve.

Makes 4 servings.