-
1
Starting at top center of chicken thigh, loosen skin, leaving outer sides of skin intact.
-
2
Sprinkle lemon-pepper seasoning on each thigh between skin and meat.
-
3
In large nonstick frypan, place oil and heat to medium temperature.
-
4
Add chicken, skin side down, and cook, turning once, about 10 minutes on each side or until fork can be inserted in chicken with ease.
-
5
Remove chicken to a plate and keep warm.
-
6
Pour off all but 1 tablespoon of pan drippings.
-
7
Discard.
-
8
Set frypan aside.
-
9
In medium saucepan, bring water to a boil.
-
10
In small bowl, mix together cornmeal, broth and salt.
-
11
Slowly add mixture to water, stirring constantly, until mixture comes to a boil.
-
12
Reduce to low heat, cover and cook, stirring occasionally, 10 minutes.
-
13
In frypan, place green pepper, celery and onion.
-
14
Saute about 5 minutes, but do not brown.
-
15
With slotted spoon, remove vegetables and add to polenta.
-
16
Add roasted pepper, mushrooms and water chestnuts.
-
17
Stir to mix.
-
18
In 9-inch quiche dish, place polenta mixture.
-
19
Remove skin from chicken and discard.
-
20
Place chicken on top of polenta in ring around outer edge.
-
21
Sprinkle with cheese and place in oven; Broil just until cheese melts.
-
22
Sprinkle with parsley.
