Italian Style Breast of Chicken with Italianno de Capri Polenta

Ingredients Serves 2

Two 6 ounce boneless skinless breasts of chicken
1 small zucchini
1/2 cup cornmeal
1 1/2 cups milk
1/4up parmesan cheese
1/4 cup dry white wine
1/4 cup tomato sauce
1/8 cup pesto
2 tablespoons Two Snooty Chefs Italianno de Capri
2 tablespoons olive oil
1 tablespoon minced garlic
1 tablespoon minced onion
1/2 teaspoon lemon juice
1/2 teaspoon dry thyme or 1 1/2 teaspoons fresh

Procedure:

1. Make white wine marinate; use white wine, olive oil, garlic, onion lemon juice, and thyme.
2. Mix well and place chicken breast in marinate. Marinate for 4 hours
3. Make polenta; heat milk, slowly add cornmeal, continue stirring until thick.
4. Add parmesan cheese and Italianno de Capri, keep warm.
5. Cut zucchini into long strips, 1/2 inch thick and 6 inches long, brush with olive oil and grill.
6. Grill chicken to 165º.

Plating

1. Paint plate with tomato and pesto sauce with spoon in abstract design.
2. Place polenta in center of plate.
3. Place grilled zucchini on polenta.
4. Place cooked chicken on zucchini.