Chicken and Polenta
Serves: 4
Calorie: 399, Proteins: 31 g, Total Fat: 20 g, Fiber: 3.70 g, Sugar 7 g.
Preparation
In a large deep skillet over high heat, warm olive oil. Add the chicken
thighs and saute for 5 minutes; turn and sauté 5 more minutes until very brown. Stir into
same skillet the tomato sauce, the peppers, olives and water. Bring to a simmer; reduce heat
to low. Cover and cook 18 minutes, until fork can be inserted in chicken with ease.
While the chicken is cooking, slice the polenta into inch thick rounds.
Warm a large, non-stick skillet or griddle over medium heat. Place the polenta slices on the
skillet or griddle; cook 7 minutes on each side.
To serve, place the polenta slices on serving dish. Top with chicken;
spoon sauce on top.