Oven-Fried Chicken with Cheddar-Scallion Polenta and Fresh Tomato Sals – Cabot Foodservice

Ingredients

• 4 bone-in, skinless chicken thighs (about 1½ lbs total)
• 1 teaspoon salt
• 1 large egg
• 1 teaspoon Dijon mustard
• 1 cup panko breadcrumbs
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon smoked paprika
• ¼ teaspoon ground pepper
• Cooking spray
• 3 cups low-sodium chicken broth
• ¾ cup polenta, fine cornmeal or grits
• 1 cup shredded Cabot Vermont Sharp Cheddar cheese
• ½ cup chopped scallions
• ¾ teaspoon salt
• ½ teaspoon ground pepper
• 2 medium tomatoes, diced
• 1 clove garlic, grated
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon chopped fresh parsley or basil
• ¼ teaspoon salt
• ⅛ teaspoon ground pepper