Tuscan Chicken Breasts with Polenta

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