Weight Watchers Recipe - Mexican Chicken

Here is a refreshing Mexican Chicn recipe with low Weight Watchers points. Instead of tortillas it uses polenta which is

POINTS® Value | 5 Servings | 4 Preparation Time | 20 min Cooking Time | 30 min Level of Difficulty | Moderate main meals | This traditional Mexican-inspired dish is deliciously different. We love the use of polenta in place of tortillas. Polenta is a cornmeal mash popular in Italy

Ingredients

1 pound cooked boneless, skinless chicken breast
1/8 oz cilantro, fresh, plus more for garnish (about 2 sprigs)
4 large garlic clove(s), not peeled
2 dried ancho pepper(s), stems removed and seeds shaken out
1/2 cup canned tomato sauce
1/2 tsp ground cumin
1/2 cup uncooked cornmeal, to make polenta
1/2 tsp table salt
2 sprays cooking spray, (5 one-second sprays per serving)
6 medium radishes, red, sliced
2 medium scallion(s), sliced

Instructions

1. Place chicken in a single layer in a large nonstick skillet and cover with water. Add cilantro sprigs and 1 clove of garlic. Cook chicken breasts over medium heat until no longer pink in centre, about 10 to 15 minutes. Remove chicken from pan and let cool; reserve liquid.
   
   
2. Shred cooled chicken and set aside. Pour reserved cooking liquid into a bowl and add ancho peppers. Cover and soak peppers about 10 minutes.
   
   
3. Heat a small skillet over medium heat. Add remaining garlic cloves and roast in pan, turning frequently, until blackened in spots. Remove to a small bowl and when cool enough to handle, peel garlic.
   
   
4. Place peppers, garlic, tomato sauce and cumin in jar of a blender and blend on high until smooth, about 3 to 4 minutes. Pour mixture into a saucepan, add chicken and heat through.
   
   
5. To make polenta, bring 2 1/2 cups of water to a boil; add salt. Slowly add cornmeal, stirring until smooth, about 6 to 8 minutes.
   
   
6. Coat a 9 x 9-inch pan with cooking spray and pour polenta into pan. Smooth with a spatula. Allow polenta to firm up, about 1 to 2 minutes. Cut into 4 slices and remove from pan. Place polenta slices in a large nonstick skillet coated with cooking spray. Cook on both sides until crispy, about 2 to 4 minutes per side.
   
   
7. To serve, place one slice of polenta on a plate and top with 3/4 cup of chicken mixture. Garnish with cilantro, radishes and scallions.