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Home > Recipes
Recipes from Pilgrim's Kitchen
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Chicken and Polenta
National Chicken Council
Ingredients:
- 8 Chicken thighs, boneless and skinless
- 2 tablespoons Olive oil
- 2 -1/2 cups Tomato sauce
- 1 14 oz bag Sliced sweet peppers, frozen
- 1/2 cup Black olives, pitted and chopped
- 1/2 cup Water
- 1 tube (1 lb) Prepared polenta
Directions:
In a large deep skillet over high heat, warm olive oil. Add the chicken thighs and sauté for 5 minutes; turn and sauté 5 more minutes until very brown. Stir into same skillet the tomato sauce, _ of the bag of peppers, olives and water. Bring to a simmer; reduce heat to low. Cover and cook 15 Ð 18 minutes, until fork can be inserted in chicken with ease. While the chicken is cooking, slice the polenta into _ 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. Serves 4. |
Serves:
4
Serving Size:
Calories per Serving:
649 |
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| % Daily Value* |
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57% |
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78% |
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47% |
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89% |
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13% |
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21% |
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* Percent Daily Values are based on a 2,000 calorie
diet. Your Daily Values may be higher or lower depending on your calorie
needs.
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Calories: |
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2,000 |
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2,500 |
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| Total Fat |
Less than |
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65g |
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80g |
| Sat Fat |
Less than |
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20g |
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25g |
| Cholesterol |
Less than |
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300mg |
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300mg |
| Sodium |
Less than |
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2,400mg |
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2,400mg |
| Total Carbohydrate |
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300g |
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375g |
| Dietary Fiber |
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25g |
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30g |
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Nutritional Information From
CalorieKing.com
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