Preheat oven to 375 degrees F.
For the pesto crust:
sun-dried tomatoes, garlic cloves
and basil leaves in a food processor
. Stir in Parmesan
and add salt and pepper, to taste. Set aside briefly. Heat oil in a large skillet over medium heat. Season chicken breast with pepper only. (The Parmesan in the pesto will provide salt.) Brown both sides of chicken, beginning with skin side first. Coat chicken with pesto
in oven for 25 to 35 minutes, or until fork tender.
For the polenta:
Combine chicken stock and cream in a large heavy saucepan
. Heat to a gentle boil over medium heat, being careful not to burn. While whisking constantly, gradually add the cornmeal
in a thin stream. Once cornmeal is incorporated, keep heat low and continue to whisk
until mixture is slightly thickened and creamy. Stir in butter and Cheddar
and allow cheese
. Season with pepper, (and salt if needed). Spoon polenta
onto serving plate, top with chicken breast and garnish
with chopped scallions