Place saltine crackers in a zip-top bag and crush them with a rolling pin until they resemble coarse crumbs.

Pat the chicken breasts dry, then season both sides with salt and pepper.

In three shallow bowls, set up a breading station with flour in the first bowl, beaten egg in the second, and crushed saltines in the third. You can always skip the flour and just do egg and breading.

Dredge each chicken breast in flour, dip in the egg, and coat in the saltine crumbs, pressing gently to adhere.

In a large skillet, heat the olive oil and over medium-high heat. Once hot, add the chicken breasts.

Cook the chicken for 4-5 minutes on each side until the crust is golden brown and the internal temperature reaches 165°F (74°C). Remove and let rest.

Remove the polenta from the tubing and cut into pieces then crush it into small bits. You can use your hands or throw quickly in a food processor.

In a sauce pan on medium heat, add in some oil then your crumbled already cooked polenta.

Once it gets hot, stir in some butter and heavy cream

Once combined, add in your sour cream and let it become a little saucy and smooth.

Remove from heat, season with salt and pepper to taste.

Spoon the creamy polenta onto two plates.

Place a crispy chicken breast on top of each plate of polenta, garnishing with fresh parsley and grated Parmesan if desired. Or, any greens/salad for some nutrients and color!

Serve immediately and enjoy the delicious balance of crispy and creamy textures!