boneless chicken breasts
Lawry's seasoned salt
2 shallots, finely chopped
2 teaspoons Herbes de Provence
mayonnaise
salt and pepper to taste
1 tube refrigerated polenta
olive oil
sriracha hot chile sauce
Preheat oven to 350 degrees.
Sprinkle boneless chicken breasts on both sides with Lawry's Seasoned Salt and lay on a baking sheet. Place baking sheet with chicken breasts into oven and bake until just cooked all the way through - internal thermometer should read 165 degrees. Remove from oven and cool. Finely chop chicken breasts or chop on pulse in food processor.
In a small bowl, combine chopped chicken breasts, Herbes de Provence, mayonnaise and salt and pepper to taste. Add enough mayonnaise to moisten mixture well, but do not use too much or it will be runny. Taste for seasoning and add salt, pepper and more Herbes de Provence, if desired.
Slice polenta into 1/4" rounds. Grill for about 8 - 10 minutes, or until black grill marks begin to show on each side and rounds are slightly crispy. Polenta rounds can also be broiled in oven until lightly browned and slightly crispy. Remove from grill or oven and cool for a few minutes.
Top each polenta round with a spoonful of chicken salad and garnish with a drop of chile sauce and serve.
