Chicken with Vegetable Ragout and Polenta (Sandra Lee) |
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Prep Time: 6 Minutes Cook Time: 300 Minutes |
Ready In: 306 Minutes Servings: 6 |
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Ingredients:
3 cups frozen primavera vegetable medley (recommended: birds eye) |
6 boneless, skinless chicken breasts, rinsed and patted dry |
salt and freshly ground black pepper |
1 1/2 teaspoons italian seasoning (recommended: mccormick) |
1 (14-ounce) jar pasta sauce |
2 tablespoons tomato paste |
1 teaspoon crushed garlic |
1/4 cup dry sherry |
1 (24-ounce) tube pre-made polenta, sliced 1/2-inch thick (recommended: gennaro) |
grated parmesan, for garnish |
Directions:
1. Combine frozen vegetable medley in the bottom of a 5-quart slow cooker. Season both sides of the chicken breasts with salt, pepper, and Italian seasoning. Place chicken on top of vegetables.
2. In a large bowl, stir together pasta sauce, tomato paste, garlic and sherry. Pour 2/3 of the sauce over chicken and vegetables. Top the chicken with polenta slices and cover with remaining sauce. Cover and cook on the LOW setting for 4 to 5 hours.
3. Serve hot with Parmesan.
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