Chicken And Polenta Recipe
Ingredients
| Boneless chicken thighs | 1 1/2 Pound | |
| Salt | 1/8 Teaspoon | |
| Nonstick cooking spray | ||
| 2 medium green sweet peppers, coarsely chopped | ||
| 1 medium onion, coarsely chopped | ||
| Ground cumin | 2 Teaspoon | |
| Diced tomatoes | 1 14 1/2 Ounce | |
| Olive oil | 1 Tablespoon | |
| 1 16-ounce tube refrigerated cooked polenta, cut into 8 slices | ||
| Cilantro | 2 Tablespoon, snipped | |
Directions
Sprinkle the chicken with salt.
Lightly coat a 12-inch nonstick skillet with cooking spray.
Heat skillet over medium-high heat.
Add chicken and cook for 10 to 12 minutes or until no longer pink (180°F), turning once.
Remove from skillet.
Add sweet peppers and onion to skillet.
Cook and stir for 3 to 4 minutes or until sweet peppers are crisp-tender.
Stir the cumin into undrained tomatoes; stir into pepper mixture.
Bring to boiling.
Return chicken to the skillet; heat through.
Meanwhile, in a 10-inch nonstick skillet heat oil over medium-high heat.
Cook the polenta slices in hot oil for 10 to 12 minutes or until golden brown, turning once.
Lightly coat a 12-inch nonstick skillet with cooking spray.
Heat skillet over medium-high heat.
Add chicken and cook for 10 to 12 minutes or until no longer pink (180°F), turning once.
Remove from skillet.
Add sweet peppers and onion to skillet.
Cook and stir for 3 to 4 minutes or until sweet peppers are crisp-tender.
Stir the cumin into undrained tomatoes; stir into pepper mixture.
Bring to boiling.
Return chicken to the skillet; heat through.
Meanwhile, in a 10-inch nonstick skillet heat oil over medium-high heat.
Cook the polenta slices in hot oil for 10 to 12 minutes or until golden brown, turning once.
Chef
