Chicken with Tomatoes and Polenta
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COVID-19 is Not Considered a Food-Borne Pathogen
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In The Fresh Meat Case
PREP TIME: 0min COOK TIME: 20min
|Serving Per Recipe: 5|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 4g||7%|
|Saturated Fat 2g||10%|
|Total Carbs 24g||8%|
|Dietary Fiber 2g||8%|
|Vitamin A %|
|Vitamin C %|
|*Percent Daily Values are based
on a 2,000 calorie diet.
2 cups plum tomatoes, diced
1 tbsp. red wine vinegar
1 shallot, minced (3 tablespoons)
1 garlic clove, minced
Salt and pepper to taste
1 tbsp. prepared pesto
5 Texas Toasts or slices of Italian bread
First make the bruschetta. Combine tomatoes, red wine vinegar, shallot, garlic, salt and pepper in a small bowl. Set aside to rest.
Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the chicken to the pan. Brown the chicken for 3 to 4 minutes per side or until the internal temperature reaches 170°F. Transfer the chicken to a plate and tent with foil to keep warm.
Prepare Texas Toast according to packaging directions. If using Italian bread, toast lightly on both sides; you can toast bread in oven by setting broiler to low and toasting each side for about 1 minute.
Spread pesto evenly on each slice of toast, and top with chicken. Take bruschetta mixer and evenly distribute over chicken and enjoy!
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