Ingredients

  • 4 cups defatted low sodium chicken broth
  • 1 cup yellow cornmeal
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried Italian seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 skinless chicken breast halves (3 pounds)
  • Nonstick cooking spray
  • Fresh spinach leaves, steamed (optional)
  • Tuscan Tomato Sauce (recipe follows below)


Directions

  1. In a large nonstick saucepan, heat chicken broth to a boil; slowly stir in cornmeal. Reduce heat to low; cook, stirring frequently, 15 to 20 minutes or until mixture is very thick and pulls away from side of pan. (Mixture may be lumpy.) Pour polenta into greased 9x5-inch loaf pan. Cool; refrigerate 2 to 3 hours or until firm.
  2. Heat oven to 350 degrees F. Combine garlic powder, Italian seasoning, salt and pepper in small bowl; rub on all surfaces of chicken. Arrange chicken, breast side up, in single layer in 13x9-inch baking pan. Bake, uncovered, about 45 minutes or until chicken is no longer pink in center and juices run clear.
  3. Remove polenta from pan; transfer to cutting board. Cut polenta crosswise into 16 slices. Cut slices into triangles, if desired. Spray large nonstick skillet with cooking spray; heat over medium heat until hot. Cook polenta about 4 minutes per side or until lightly browned.
  4. Place spinach leaves, if desired, on serving plates. Arrange polenta slices and chicken over spinach; top with Tuscan Tomato Sauce.

    TUSCAN TOMATO SAUCE

    Makes: About 3 cups

    INGREDIENTS

    • Nonstick cooking spray
    • 1/2 cup chopped onion
    • 2 cloves garlic, minced
    • 8 plum tomatoes, coarsely chopped
    • 1 can (8 ounces) tomato sauce
    • 2 teaspoons dried basil leaves
    • 2 teaspoons dried oregano leaves
    • 2 teaspoons dried rosemary
    • 1/2 teaspoon pepper

    DIRECTIONS

    1. Spray medium nonstick saucepan with cooking spray; heat over medium heat until hot. Add onion and garlic; cook and stir about 5 minutes or until tender.
    2. Stir in tomatoes, tomato sauce, basil, oregano, rosemary and pepper; heat to a boil. Reduce heat to low and simmer, uncovered, about 6 minutes or until desired consistency, stirring occasionally.


Recipe Yield: Servings: 8

Nutritional Information Per Serving:

Calories: 240
Fat: 4 grams
Sodium: 345 milligrams
Cholesterol: 69 milligrams
Protein: 29 grams
Carbohydrates: 22 grams

Content Continues Below ⤵

Diabetic Exchanges

1 Starch/Bread, 2-1/2 Lean Meat, 1-1/2 Vegetable