Chicken with Tomato Sauce and Polenta

Recipe provided courtesy of the National Chicken Council.

Recipe Ingredients:

4 to 6 chicken breasts, bone-in or boneless, skinless or skin on
2 tablespoons olive oil
2 1/2 cups spaghetti sauce
Half of a (14-ounce) package frozen sliced sweet peppers
1/2 cup black olives, pitted and chopped
1/2 cup water
1 (16-ounce) tube prepared polenta

Cooking Directions:

1. In a large deep skillet over high heat, warm olive oil. Add the chicken and sauté for 5 minutes; turn and sauté 5 more minutes until very brown.
2. Stir into same skillet the spaghetti sauce, sweet peppers, olives and water. Bring to a simmer; reduce heat to low.
3. Cover and cook 15 to 18 minutes, until fork can be inserted in chicken with ease.
4. While the chicken is cooking, slice the polenta into 1/2-inch thick rounds.
5. 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.
6. To Serve: Place the polenta slices on serving dish. Top with chicken; spoon sauce on top.

Makes 4 servings.

Recipe and photograph provided courtesy of the National Chicken Council. Used with permission.