Chicken with Vegetable Ragout and Polenta
Ingredients
- 3 cups frozen primavera vegetable medley (recommended: Birds Eye)
- 6 boneless, skinless chicken breasts, rinsed and patted dry
- Salt and freshly ground black pepper
- 1 ½ teaspoons Italian seasoning (recommended: McCormick)
- 1 (14-ounce) jar pasta sauce
- 2 tablespoons tomato paste
- 1 teaspoon crushed garlic
- + 3 more ingredients
-
- ¼ cup dry sherry
- 1 (24-ounce) tube pre-made polenta, sliced ½-inch thick (recommended: Gennaro)
- Grated Parmesan, for garnish
1. Combine frozen vegetable medley in the bottom of a 5-quart slow cooker. Season both sides of the chicken breasts with salt, pepper, and Italian seasoning. Place chicken on top of vegetables.
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