Basil Stuffed Chicken Breasts
In The Frozen Aisle
PREP TIME: 5min COOK TIME: 15min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 8g||12%|
|Saturated Fat 1g||5%|
|Total Carbs 24g||8%|
|Dietary Fiber 2g||8%|
|Vitamin A 15%|
|Vitamin C 35%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1 tbsp. Italian seasoning
1 tsp. garlic powder
2 tbsp. olive oil
1 can (14.5 oz.) diced tomatoes with garlic and onion
1 log (11 oz.) prepared polenta, cut into 16 slices
Season the chicken breasts with the Italian seasoning and garlic powder. In a large non-stick skillet, heat the olive oil over medium-high heat. Sauté the chicken breasts for 2 minutes per side.
Stir in the diced tomatoes. Top with the polenta slices and reduce heat to simmer.
Cover the skillet and simmer for 6 to 8 minutes until chicken is cooked through. The chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170°F.
To serve, place the 4 slices of polenta on a plate. Top each slice with a chicken breast and diced tomatoes. Enjoy with a side salad or green vegetables.
Gluten-Free Chicken with Tomatoes and PolentaAdd Your Comment