Starting at top center of chicken thigh, loosen skin, leaving outer sides of skin intact. Sprinkle lemon-pepper seasoning on each thigh between skin and meat. In large nonstick frypan, place oil and heat to medium temperature. Add chicken, skin side down, and cook, turning once, about 10 minutes on each side or until fork can be inserted in chicken with ease. Remove chicken to a plate and keep warm. Pour off all but 1 tablespoon of pan drippings. Discard. Set frypan aside. In medium saucepan, bring water to a boil. In small bowl, mix together cornmeal, broth and salt. Slowly add mixture to water, stirring constantly, until mixture comes to a boil. Reduce to low heat, cover and cook, stirring occasionally, 10 minutes. In frypan, place green pepper, celery and onion. Sauté about 5 minutes, but do not brown. With slotted spoon, remove vegetables and add to polenta. Add roasted pepper, mushrooms and water chestnuts. Stir to mix. In 9-inch quiche dish, place polenta mixture. Remove skin from chicken and discard. Place chicken on top of polenta in ring around outer edge. Sprinkle with cheese and place in oven; Broil just until cheese melts. Sprinkle with parsley. Makes 8 servings.