Chicken with Vegetable Ragout and Polenta

7 Jan

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I am always a fan of polenta as a side at restaurants and had been eye balling the pre-made polenta tube at Trader Joes for awhile.  I stumbled upon this Sandra Lee Food Network recipe on my hunt for including polenta in a home cooked meal.  It was unique and very satisfying.  The tube of pre-made polenta from Trader Joes yielded more polenta than the recipe called for so I added a little milk and blended the remainder of the tube with salt and pepper, added some reduced fat shredded cheddar, and heated it up for a side to a meal later that week.  Get creative and enjoy polenta on the side as an alternative to boring old rice or potatoes!  Mmm mmm mmm.

Ingredients:

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  • 3 cups frozen primavera vegetable medley (recommended: Birds Eye)
  • 6 boneless, skinless chicken breasts, rinsed and patted dry
  • Salt and freshly ground black pepper
  • 1 1/2 teaspoons Italian seasoning (recommended: McCormick)
  • 1 (14-ounce) jar pasta sauce
  • 2 tablespoons tomato paste
  • 1 teaspoon crushed garlic
  • 1/4 cup dry sherry (I didn’t have so I used red wine vinegar)
  • 1 (24-ounce) tube pre-made polenta, sliced 1/2-inch thick (recommended: Trader Joes brand)
  • Grated Parmesan, for garnish

Directions:

  1. Combine frozen vegetable medley in the bottom of an at lease 3-quart pyrex baking dish or a 5-quart slow cooker.  If you have chosen to cook in the oven, preheat to 400 degrees.
  2. Season both sides of the chicken breasts with salt, pepper, and Italian seasoning. Place chicken on top of vegetables.
  3. In a large bowl, stir together pasta sauce, tomato paste, garlic and sherry (or red wine vinegar). Pour 2/3 of the sauce over chicken and vegetables. Top the chicken with polenta slices and cover with remaining sauce. Cover and cook on the LOW setting for 4 to 5 hours or bake on 400 for around 45 minutes or until chicken is cooked throughout (this will differ depending on the thickness of your chicken breasts- ours were big boys.)
  4. Serve hot with Parmesan.
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2 Responses to “Chicken with Vegetable Ragout and Polenta”

  1. Clemmi January 7, 2013 at 11:13 am #

    Love the premade polenta! If you bake the polenta slices with a sprinkle of parm it’s delish as well! Great recipe 🙂

  2. klemmi2 January 7, 2013 at 11:15 am #

    I love using this polenta! It’s great sliced and baked with a sprinkle of parm as well 🙂 Great recipe!

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