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Related recipes: Grains, Low-Carb, Main Dishes, National Chicken Council, Poultry, Soy-Free
Add these dishes to make a full meal:
Fresh Baby Spinach with Wild Mushrooms
Yield: 4 servings
8 chicken thighs, boneless and skinless or bone-in, skin on
2 Tbs 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
In a large deep skillet over high heat, warm olive oil. Add the chicken thighs and saute for 5 minutes; turn and sauté 5 more minutes until very brown. Stir into same skillet the tomato sauce, the peppers, olives and water. Bring to a simmer; reduce heat to low. Cover and cook 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.
Nutrition note: Nutrition calculation based on skinless thighs.
Recipe courtesy of the National Chicken Council
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires February 2010.
