See Also: Tuscan Chicken Breasts with Polenta(recipes)
Tuscan-style marinated chicken breasts(recipes)
Persian Chicken Breasts(recipes)
Curried Chicken Breasts(recipes)
Chicken breasts with fennel(recipes)
Tuscan Chicken with White Beans(recipes)
Spinach-Stuffed Chicken Breasts(recipes)
Chicken breasts stuffed with sage and mustard(recipes)
Chicken Breasts Smothered in Tomatoes and Mozzarella(recipes)
Blue Cheese Stuffed Chicken Breasts(recipes)

artificial heart (medicine) and Tuscan Chicken Breasts with Polenta (recipes)


artificial heart (medicine)


artificial heart


A mechanical pump used to replace the function of a damaged heart, either temporarily or as a permanent prosthesis.


Tuscan Chicken Breasts with Polenta (recipes)


Tuscan Chicken Breast with Polenta

Yield: Makes 8 servings

Cornmeal is ground from dried white or yellow corn and is a versatile grain high in fiber and many essential nutrients. Polenta, a staple of northern Italy, is a mush made from cornmeal. Here, it is cooled until firm, then sliced, lightly browned and topped with an herbed tomato sauce.





Ingredients:



4cups fat-free reduced-sodium chicken broth

1cup polenta or yellow cornmeal

1/2teaspoon garlic powder

1/2teaspoon Italian seasoning

1/4teaspoon salt

1/4teaspoon black pepper

8skinless chicken breasts (about 3 pounds)

Tuscan Tomato Sauce (recipe follows)

Nonstick Cooking spray

Fresh spinach leaves, steamed (optional)









Preparation:





1.Bring chicken broth to a boil in large saucepan over high heat; slowly stir in polenta. Reduce heat to low; cook 15 to 20 minutes, stirring frequently, or until mixture is very thick and pulls away from side of pan. (Mixture may be lumpy.) Pour polenta into greased 9X5-inch loaf pan. Cool; cover and refrigerate 2 to 3 hours or until firm.2.Preheat oven to 350°F. Combine garlic powder, Italian seasoning, salt and pepper in small bowl; rub on all surfaces of chicken. Arrange chicken, meaty side up, in single layer in 13X9-inch Baking pan. Bake, uncovered, about 45 minutes or until chicken is no longer pink in center and juices run clear.3.Meanwhile, prepare Tuscan Tomato Sauce; keep warm.4.Remove polenta from pan; transfer to cutting board. Cut polenta crosswise into 16 slices. Cut slices into triangles, if desired. Spray large nonstick skillet with Cooking spray; heat over medium heat until hot. Cook polenta about 4 minutes per side or until lightly browned.5.Place spinach leaves, if desired, on serving plates. Arrange polenta slices and chicken over spinach; top with Tuscan Tomato Sauce.









Nutritional Information:







Serving Size: 1 chicken breast with 2 slices polenta (4 triangles) and 1/4 cup plus 2 tablespoons Tuscan Tomato Sa







Sodium

406 mg







Protein

31 g







Fiber

4 g







Carbohydrate

21 g







Cholesterol

69 mg







Saturated Fat

1 g







Total Fat

4 g







Calories from Fat

15 %







Calories

248









Dietary Exchange:







Vegetable

1







Starch

1







Meat

3







Tuscan Tomato Sauce

Yield: Makes about 3 cups



Ingredients:



Nonstick Cooking spray

1/2cup chopped onion

2cloves garlic, minced

8plum tomatoes, coarsely chopped

1can (8 ounces) tomato sauce

2teaspoons dried basil

2teaspoons dried oregano leaves

2teaspoons dried rosemary leaves, crushed

1/2teaspoon freshly ground black pepper









Preparation:





1.Spray medium nonstick saucepan with Cooking spray; heat over medium heat until hot. Add onion and garlic; cook and stir about 5 minutes or until tender.2.Stir in tomatoes, tomato sauce, basil, oregano, rosemary and pepper; bring to a boil. Reduce heat and simmer, uncovered, about 6 minutes or until desired consistency is reached, stirring occasionally.









Nutritional Information:







Serving Size: 1/4 cup







Sodium

122 mg







Protein

1 g







Fiber

2 g







Carbohydrate

7 g







Saturated Fat









Total Fat









Calories from Fat

11 %







Calories

31









Dietary Exchange:







Vegetable

1