Balsamic Chicken with Sweet Corn-Goat Cheese Polenta

This was just good. Summery, light, and fresh. I have marinated pork chops in the past in a balsamic concoction, and tweaked it to use with chicken. I served it on fresh baby spinach instead of sauteed to create a warm salad. (The husband really liked that, surprisingly)The spinach added a nice twist and contrasted nicely with the sweetness of the balsamic. I made polenta, kept it creamy, and folded in sweet corn and fresh goat cheese. I am excited to have the leftovers for lunch...

Balsamic Chicken (serves 2 and a lunch)

2 Boneless, Skinless Chicken Breasts
1/4c Balsamic Vinegar
1t Dijon mustard
1T honey
2t fresh thyme (or 1/2t dried)
2t fresh rosemary (ditto)
Black Pepper-to taste
1c low sodium chicken breast
1T cold butter
4c fresh baby spinach

Combine vinegar, mustard, honey, herbs, and black pepper in a bowl. Mix well and add the chicken breasts. Marinate 30 minutes to an hour. Heat a skillet over medium heat. Add chicken and save the marinade for later use. Cook 5 minutes and flip. Cook for an additional 3 minutes and reduce the heat to low. Add the rest of the marinade and add the chicken stock. Cook for another 5 minutes or until chicken breast is cooked thoroughly. Remove chicken from the pan and set to the side. Turn the heat back up to medium high and allow to reduce and thicken for about 3 minutes. Add butter and mix until smooth. Put spinach on a plate, top with chicken, and spoon sauce on top.

Sweet Corn-Goat Cheese Polenta

3c low sodium chicken broth
1c polenta
2T fresh basil (or 1 dried)
2T fresh parsley
2 ounces fresh goat cheese
1c fresh corn (can or frozen is fine)
Black Pepper-to taste

Bring chicken stock to a boil. Whisk in polenta and reduce heat to low. Stir occasionally until polenta has thickened, about 10-15 minutes (will be about 2-5 minutes if you use instant). Add herbs and goat cheese. Mix until combined. Fold in corn and season with black pepper.