Cheesy cheddar polenta makes a soft pillow for the crunchy, Southern-inspired chicken. Look for the ripest tomatoes you can find as the salsa becomes almost a fresh sauce to round out the dish.
Directions
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PREHEAT oven to 450°F. Cover a rimmed baking sheet with foil. Place a rack on top and coat with cooking spray.
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PREPARE the chicken: Pat chicken dry with paper towels. Sprinkle both sides with 1 teaspoon salt. Whisk egg and mustard in a shallow dish. Combine panko, garlic powder, onion powder, paprika, cayenne, and ¼ teaspoon pepper in a separate shallow dish. Dip the chicken in the egg mixture, letting excess drip off, then dredge it in the panko mixture, pressing gently to adhere. Transfer the chicken to the rack on the baking sheet. Coat very generously with cooking spray.
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BAKE the chicken until an instant-read thermometer inserted into the thickest part registers 165°F, 20 to 25 minutes.
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PREPARE the polenta: Bring broth to a boil in a medium saucepan. Reduce heat to low and gradually add polenta (or cornmeal or grits), whisking vigorously. Cover and cook, stirring occasionally until thickened, about 10 minutes. Remove from heat and stir in cheese, ¾ teaspoon salt and ½ teaspoon pepper. Cover to keep warm.
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PREPARE the salsa: Combine tomatoes, grated garlic, oil, parsley, ¼ teaspoon salt and ⅛ teaspoon pepper in a medium bowl.
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SERVE the chicken over the polenta topped with the salsa.