Chicken with Vegetable Ragout and Polenta

• 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

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.

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.

Serve hot with Parmesan.

 

Recipe courtesy Sandra Lee, 2008
As seen on Semi-Homemade Cooking with Sandra Lee