Preheat the oven to 350°F.
Place the tomatoes on a baking dish, season with salt and olive oil, and roast in the oven for 30 minutes.
Heat the stock. Add the tomatoes, turmeric, aji` amarillo, lime juice, beans, and a touch of salt, if needed. Simmer for 3 to 5 minutes.
Meanwhile, mix together the turmeric powder, polenta, and 1 teaspoon of salt. Use the mixture to coat the chicken breasts.
Heat a nonstick frying pan and add the vegetable oil. Cook the chicken breasts over medium heat for 8 minutes on each side until golden brown and cooked through.
Pour the broth into a serving dish and slice the chicken breasts on top. Garnish with the cilantro.