New Mexico Chile-Glazed Chicken on Hominy Polenta

Ingredients

• 2 tablespoons balsamic vinegar 
• 5 tablespoons butter divided
• 0.8 cup chicken broth organic ()
• 4 large pepper flakes dried stemmed seeded
• 3 tablespoons cilantro leaves fresh chopped
• 0.5 teaspoon ground cumin 
• 30 ounce hominy canned
• 2 tablespoons honey 
• 4  chicken breast halves boneless skinless organic

Equipment

• bowl
• frying pan
• sauce pan
• oven
• blender

Directions

1. Preheat oven to 350°F. Bring broth and chilesto boil in small saucepan. Cover; reduce heatand simmer 5 minutes.
2. Transfer mixtureto blender.
3. Add vinegar, honey, and cumin.Blend until smooth, thinning with broth bytablespoonfuls as needed for thick sauce.Season sauce with salt and pepper.
4. Transferto bowl; rinse out and reserve blender.
5. Melt 2 tablespoons butter in largeovenproof skillet over medium heat.
6. Sprinklechicken with salt and pepper.
7. Add to skillet;sauté until brown, about 3 minutes per side.
8. Transfer skillet to oven; roast chicken untilcooked through, about 8 minutes.
9. Meanwhile, blend hominy with juice untiljust coarsely chopped, about 5 seconds; drainwell. Stir hominy and 3 tablespoons butterin medium saucepan over medium heat untilheated through, about 2 minutes.
10. Mix in halfof cilantro. Season with salt and pepper.
11. Spoon hominy onto plates. Top withchicken, then sauce and remaining cilantro.* Available at some supermarkets and atspecialty foods stores and Latin markets.
12. Per serving: 570.49 calories (kcal),32.1 % calories from fat,
13. Bon Appétit