Mexican Chicken with Garlic & Chilli

After two glorious weeks on the Greek island of Kefalonia, I have returned back to the UK - 4lbs heavier than when I went, but that is OK, the Stifados, Feta & Spinach Pies and Baklava on offer were all more than worth it.  But now it is back to the Weight Watchers grind stone.  I found this recipe on their website and thought it light and summery (to match our Indian Summer in the UK) and still pretty light on the calorie front.

Garlic Mexican Chicken with Chillies and Crispy Polenta

Serves 4, 6 Pro Points per serving.

450g Chicken breasts, skinned

Fresh coriander

4 cloves garlic, unpeeled

1 chicken stock cube

90g raw polenta

8 tbls tomato puree

2 tsp chilli flakes

1/2 tsp ground cumin

Radishes - sliced

Spring onions - sliced

Low cal cooking spray

S&P

In a pan place the chicken, a couple sprigs or coriander and a clove of garlic, cover with boiling water and simmer for 15 minutes until the chicken is tender.  Drain and retain the cooking juice, discard the garlic and coriander.

Shred the chicken and set aside.

Back into the pan place 600ml of cooking liquid and the stock cube, bring to the boil and slowly add the polenta, stirring for a minute, then reduce heat and continue to cook for 4 minutes stirring occasionally.  Spray a baking sheet with low call oil and then pour out the polenta and spread flat to a thickness of approx. 2cm.  Leave to set.

Heat a small pan and toss in the remaining unpeeled garlic cloves. Dry fry until blackened ad soft, remove, peel and chop.

Cut the set polenta into 4 and spray a non-stick frying pan with low cal oil and fry the polenta pieces a couple of minutes each side until golden and crispy.

In a pan mix together the tomato puree, chilli flakes, cumin and garlic with 2 tbls water (I also used the juice from a can of plum tomatoes to loosen it up a little) S&P to taste. Add the chicken and heat gently for a couple of minutes.

Serve the chicken on top of the polenta with sliced radish, sping onions and some chopped coriander.