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

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Details

14 Ingredients

• 3 small ripe avocados, skinned and pitted
• 1 small red onion, finely diced
• 1/2 cup coarsely grated Parmigiano-Reggiano
• 4 Tbsps lime juice
• 1 1/2 cups instant polenta
• Salt and freshly ground black pepper
• 2 Tbsps fresh coriander leaves plus 4 coriander sprigs
• 2 jalapeno or serrano chilies, seeded and minced
• 8 ripe plum tomatoes
• 1 Tbsp olive oil
• 2 large heads arugula
• 4 Tbsps unsalted butter
• 4 large chicken breasts, halved
• 4 scallions, finely chopped