Pan-Fried Chicken Breasts With Crispy Polenta, Guacamole And Tomato Salsa

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The New York Times
Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

3 small ripe avocados, skinned and pitted

1 small red onion, finely diced

1/2 cup coarsely grated Parmigiano-Reggiano

4 tablespoons lime juice

1 1/2 cups instant polenta

Salt and freshly ground black pepper

2 tablespoons fresh coriander leaves plus 4 coriander sprigs

2 jalapeno or serrano chilies, seeded and minced

8 ripe plum tomatoes

1 tablespoon olive oil

2 large heads arugula

4 tablespoons unsalted butter

4 large chicken breasts, halved

4 scallions, finely chopped

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