It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Chicken And Polenta
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- #112973
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
8 boneless skinless chicken thighs
2 tablespoons olive oil
2 1/2 cups tomato sauce
1 cup red and green bell peppers, sliced
1/2 cup black olives, pitted and chopped
1/2 cup water
1 pound prepared polenta
directions
In a large deep skillet over high heat, warm olive oil. Add the chicken thighs and saute for 5 minutes; turn and saute 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 15 to 18 minutes, until fork can be inserted in chicken with ease.
While the chicken is cooking, slice the polenta into 1/2 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.
added by
narnold
nutrition data
340 calories, 15 grams fat, 31 grams carbohydrates, 20 grams protein per serving.
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reviews & comments
March 30, 2011
Such a simple recipe, yet it made for a lovely dinner. You'll notice there aren't any seasonings called for in the recipe - I added salt but that was it. You could add some Italian-type herbs if you wish but surprisingly the dish had lots of flavor. I used a good quality tomato sauce which I think made a difference.