Instructions

• Prepare: measure out the ingredients, chop the parsley if not already chopped (you will use the 1/8 cup chopped parsley listed and there is additional parsley available for garnish). Pat the chicken breasts dry.
• Season the chicken breasts on both sides with salt, freshly ground black pepper, and 1 teaspoon poultry seasoning.
• Heat 2 tablespoons extra-virgin olive oil in a large skillet over medium-high heat until shimmering.
• Add the chicken to the hot skillet and brown for about 5 minutes without moving. Turn the chicken, sprinkle 1/2 teaspoon dried rosemary over the top, and cook about 5 minutes more until the exterior is golden (the chicken may not be fully cooked through yet).
• In a small bowl, stir together 1/2 cup orange marmalade, 1/2 cup balsamic vinegar, and 1/4 cup chicken broth. Pour this mixture over the chicken in the skillet.
• Bring the pan to a boil, then reduce heat to medium-low and simmer, turning the chicken once or twice, for 10 to 15 minutes so the glaze coats the chicken and the chicken finishes cooking through (internal temperature should reach 165°F/74°C).
• While the glaze is simmering, make the polenta: in a medium pot bring 1 1/2 cups water or chicken broth plus 1 1/2 cups milk to a boil. Whisk in 1 cup polenta and cook, whisking, for 2–3 minutes until thickened. If the polenta becomes too thick, add a little more water or broth (from the "plus more for thinning" allowance) to reach your desired consistency.
• Off the heat, stir 2 tablespoons butter and 4 ounces goat cheese into the polenta until melted and smooth. Season to taste with salt and pepper.
• When the chicken is done, transfer the breasts to a plate and tent loosely with foil to rest. Increase the skillet heat to medium-high and cook the remaining glaze until it thickens slightly and coats the back of a spoon, about 1–3 minutes. Stir the 1/8 cup chopped parsley (from the ingredients) into the finished glaze; reserve additional parsley for garnish as needed.
• To serve, spoon creamy goat cheese polenta into shallow bowls or plates, place a chicken breast on top, and spoon extra balsamic orange glaze over the chicken. Garnish with the reserved chopped parsley.