Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup low-fat milk of choice
• 1 cup chicken broth
• 3/4 cup polenta or coarse cornmeal
• 1/4 cup grated Parmesan cheese

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a shallow dish, combine olive oil, lemon juice, thyme, rosemary, salt, and black pepper.
3. Add chicken breasts and turn to coat evenly with the marinade.
4. Place chicken in a baking dish and bake for 25-30 minutes, or until cooked through.
5. While the chicken is baking, prepare the polenta by bringing milk and broth to a boil in a saucepan.
6. Gradually whisk in the polenta and cook for 5-7 minutes, stirring frequently, until thickened.
7. Remove polenta from heat and stir in Parmesan cheese.
8. Serve the baked lemon herb chicken over a bed of creamy polenta.