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Ingredients
- 4 x chicken breasts
- 1 x red bell pepper
- 1 x yellow bell pepper
- 1 x green bell pepper (if you like)
- 1 lrg onion
- 2 can diced tomatoes mushrooms
- 2 c. chicken stock oregano fresh basil leaves extra virgin olive oil vegetable oil
Directions
- Salt chicken, and dredge it in flour. Saute/fry the onion in warm extra virgin olive oil.
- Saute/fry the chicken in a mix of vegetable oil and extra virgin olive oil (extra virgin olive oil burns faster than vegetable oil but tastes better). Add in the onion to the chicken and keep the panwarm. Saute/fry the peppers and mushrooms in extra virgin olive oil. When they are done and slightly caramelized, add in to the chicken. Add the stock (bouillon in water willwork well). Puree the tomatoes in the food mill or possibly the blender and add in to the chicken pan. Simmer about 1/2 hour.
- Using instant polenta, follow the package directions and prepare sufficient for 4 people. While it is cooking, add 2 bay leaves (be sure to take them out later).
- After it is cooked, pour it out onto a wooden board or possibly tray, where it will becomemore stiff and will cold a bit. Remove the leaves now. Place small servings ofpolenta onto a serving platter, and pile the chicken on top of it.
- Thicken the liquid from the chicken pan (slightly, using cornstarch paste) and when it is thick, pour into a gravy boat and serve on the side with the platter.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1805g | |
| Calories 1383 | |
| Calories from Fat 480 | 35% |
| Total Fat 53.29g | 67% |
| Saturated Fat 15.14g | 61% |
| Trans Fat 0.67g | |
| Cholesterol 356mg | 119% |
| Sodium 4516mg | 188% |
| Potassium 5290mg | 151% |
| Total Carbs 100.47g | 27% |
| Dietary Fiber 19.8g | 66% |
| Sugars 65.18g | 43% |
| Protein 132.7g | 212% |
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