Recipe courtesy of Sandra Lee

Chicken with Vegetable Ragout and Polenta

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

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Level: Easy
Total: 5 hr 6 min

Prep: 6 min
Cook: 5 hr

Yield: 6 servings

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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

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.