CHICKEN WITH VEGETABLE RAGOUT AND POLENTA

Chicken with Vegetable Ragout and Polenta image

Provided by Sandra Lee

Time 5h6m

Yield 6 servings

Number Of Ingredients 10

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 1/2 teaspoons Italian seasoning (recommended: McCormick)
1 (14-ounce) jar pasta sauce
2 tablespoons tomato paste
1 teaspoon crushed garlic
1/4 cup dry sherry
1 (24-ounce) tube pre-made polenta, sliced 1/2-inch thick (recommended: Gennaro)
Grated Parmesan, for garnish

Steps:

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.
In a large bowl, stir together pasta sauce, tomato paste, garlic and sherry. Pour 2/3 of the sauce over chicken and vegetables. Top the chicken with polenta slices and cover with remaining sauce. Cover and cook on the LOW setting for 4 to 5 hours.
Serve hot with Parmesan.