2 oz. Sun-dried tomatoes (dry not packed in oil)
1 1/2 cup White wine
1 Medium onion chopped
2 Frozen H-E-B fully cooked® pesto seasoned chicken breasts
1 3/4 Tablespoon olive oil
1 can (14.5 oz.) chicken broth
1 1/2 cups water
1/4 teaspoon salt
1 cup Dry polenta or cornmeal
1/2 cup Milk or cream
1/3 cup Shredded asiago cheese
To make polenta, bring broth, water and salt to a boil in a 2-quart saucepan. Gradually stir inpolenta (or cornmeal); reduce heat to Low and cook 20 minutes, stirring occasionally.
Meanwhile, cut tomatoes into very thin strips. Place tomato strips in wine about 10 minutesto soften. Heat chicken in microwave according to package directions.Reserve juices that accumulate during cooking.
Heat oil in a large skillet over Medium heat. Saute chopped onion 6 to 8 minutes oruntil tender. Stir in tomatoes, including wine. Cook 30 to 60 seconds longer (or until liquidis reduced by one-half). Remove skillet from heat. Add reserved juices from chicken(do not add chicken) Cover skillet to keep warm.
Stir milk (or cream) and cheese into cooked polenta; remove from heat. Slice chicken breaststhinly. Spoon polenta onto a serving platter or individual plates. Lay chicken strips overpolenta; top with onion-tomato mixture. Serve immediately
No Nutritional Information Available
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