Pat chicken dry. Season all over with a pinch of salt and pepper. Don't worry about trimming. Excess fat will render while cooking and add flavor.

Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil.

Add chicken to hot pan. Stir occasionally until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.

While chicken cooks, continue recipe.

Finely crush croutons.

Halve lemon. Cut one half into wedges and juice the other half.

Trim and thinly slice green onions on an angle, keeping white and green portions separate.

Add 1/2 cup water, white portions of green onions, capers, garlic and parsley seasoning, 2 tsp. lemon juice, half the chicken base, and half the cream cheese (reserve remaining of both for polenta) to hot pan with chicken. Stir to combine and bring to a simmer.

Once simmering, stir occasionally until sauce is slightly thickened, 1-2 minutes.

If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.

Remove from burner. Cover to keep warm.

Place a medium pot over medium heat and add 1 Tbsp. olive oil. Add polenta to hot pot and stir often until coated, 1-2 minutes.

Slowly pour in 2 cups water while stirring with a whisk. Add remaining chicken base and 1/2 tsp. salt. Stir constantly until starting to thicken, 3-5 minutes.

Add remaining cream cheese and half the shredded cheese (reserve remaining for garnish). Stir often until melted and combined, 1-2 minutes.

If too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached.

Remove from burner.

Plate dish as pictured on front of card, topping polenta with chicken mixture. Garnish with crushed croutons, remaining shredded cheese, and green portions of green onions. Squeeze lemon wedges over dish to taste. Bon appétit!