Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 pack | (6 ounces) polenta mix with cheese; dried tomato and herbs |
| 1 pounds | Chicken breasts; boneless, skinless, cut into 1-inch pieces |
| 1 tablespoon | Olive oil |
| 3 \N | Cloves garlic; finely chopped |
| 1 can | (8 ounces) ltalian-style crushed tomatoes |
| ½ cup | Water |
| 1 teaspoon | Dried leaf oregano; crumbled |
| ⅛ teaspoon | Ground red pepper; (cayenne) |
| ¼ teaspoon | Salt |
| 1 pack | (9 ounces) italian-style green beans; frozen |
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@...> on Nov 30, 97