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.

Exchanges Per Serving: 1 1/2 Starch, 3 Meat, 1 Vegetable.

Nutrition Facts: Calories 303; Calories from Fat 30%; Total Fat 10g; Saturated Fat 2g; Protein 30g; Carbohydrates 22g; Cholesterol 74mg; Sodium 380mg; Dietary Fiber 4g.