| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains |
Italian |
Chicken |
4 |
Servings |
INGREDIENTS
| 1 |
|
6 ounces polenta mix with |
|
|
cheese dried tomato and |
|
|
herbs |
| 1 |
lb |
Chicken breasts, boneless |
|
|
skinless cut into 1-inch |
|
|
pieces |
| 1 |
T |
Olive oil |
| 3 |
|
Cloves garlic, finely |
|
|
chopped |
| 1 |
|
8 ounces ltalian-style |
|
|
crushed tomatoes |
| 1/2 |
c |
Water |
| 1 |
t |
Dried leaf oregano, crumbled |
| 1/8 |
t |
Ground red pepper, cayenne |
| 1/4 |
t |
Salt |
| 1 |
|
9 ounces italian-style |
|
|
green beans frozen |
INSTRUCTIONS
Prepare polenta according to package directions. When cooked, spoon
into 9-inch pie plate. Set aside. 2. Brown chicken in oil in skillet,
3 to 5 minutes. Remove to bowl; cover. 3. In skillet, saute garlic 1
minute. Add tomatoes, water, oregano, salt and red pepper. Simmer,
uncovered, 15 minutes until thickened. Stir in beans and chicken.
Return to boil, cook 4 to 5 minutes or until chicken is cooked and
beans are tender. 4. Meanwhile, warm polenta in 350-F oven 5 to 10
minutes. Cut into wedges. Serve chicken over polenta. Recipe by:
Family Circle Posted to MC-Recipe Digest V1 #935 by "Nitro_II "
<Nitro_II@classic.msn.com> on Nov 30, 97
A Message from our Provider:
“Have you kept your promise to God?”