| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains |
Italian |
Chicken |
4 |
Servings |
INGREDIENTS
| 1 |
pk |
(6 ounces) polenta mix with cheese; dried tomato and herbs |
| 1 |
lb |
Chicken breasts; boneless, skinless, cut into 1-inch pieces |
| 1 |
tb |
Olive oil |
| 3 |
|
Cloves garlic; finely chopped |
| 1 |
cn |
(8 ounces) ltalian-style crushed tomatoes |
| 1/2 |
c |
Water |
| 1 |
ts |
Dried leaf oregano; crumbled |
| 1/8 |
ts |
Ground red pepper; (cayenne) |
| 1/4 |
ts |
Salt |
| 1 |
pk |
(9 ounces) italian-style green beans; frozen |
INSTRUCTIONS
1.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
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