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Recipe courtesy of Sandra Lee

Show: Semi-Homemade Cooking

Episode: Italian Slow Cooking

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Chicken with Vegetable Ragout and Polenta

Total:: 5 hr 6 min
Prep:: 6 min
Cook:: 5 hr

Yield:: 6 servings

Level:: Easy

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

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.

My Private Notes

Name: Chicken with Vegetable Ragout and Polenta
Prep time: P0Y0M0DT0H6M0.000S
Cook time: P0Y0M0DT5H0M0.000S
Total time: P0Y0M0DT5H6M0.000S
Yield: 6 servings
Cuisine: italian
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