Instructions: Combine parsley, olive oil, garlic and lime peel in small bowl; mix well; set aside.

Bring chicken broth to a boil in large saucepan. Gradually stir in cornmeal. Reduce heat to low; cook, stirring frequently, 15 minutes or until mixture is thick and pulls away from side of pan. (Mixture may be lumpy.) Stir in sour cream and chives; cover, set aside and keep warm.

Sprinkle chicken with salt. To prevent sticking, spray grid with nonstick cooking spray. Prepare grill for direct grilling. Place chicken on grid, 3 to 4 inches from medium-hot coals. Grill 5 to 7 minutes on each side or until no longer pink in center. Spread parsley mixture evenly over both sides of chicken; cook 1 minute longer on each side.

Serve chicken with polenta; top with salsa.

This recipe yields 4 servings.

Comments: A mixture of fresh parsley, garlic, lime peel and olive oil spread on the chicken near the end of cooking gives this dish a superb flavor.

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