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Week Night Meals Main Dish

Chicken & Polenta

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  • 8 Chicken thighs, boneless and skinless or bone-in, skin on
  • 2 TBS Olive oil
  • 2 -1/2 cups Tomato sauce
  • 7 oz. sliced sweet peppers
  • 1/2 cup Black olives, pitted and chopped
  • 1/2 cup water
  • 1 tube (1 lb.) prepared polenta


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, peppers, olives and water. Bring to a simmer; reduce heat to low. Cover and cook 15 – 18 minutes, until fork can be inserted in chicken with ease.

While the chicken is cooking, slice the polenta into 3/4 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.


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