Chicken And Polenta
|Skinless boneless chicken thighs||1 1⁄2 Pound|
|Non-stick cooking spray||1 Tablespoon|
|Sweet green peppers||2 Medium, coarsely chopped|
|Onion||1 Medium, coarsely chopped|
|Ground cumin||2 Teaspoon|
|Canned diced tomatoes||14 1⁄2 Ounce (1 Can)|
|Olive oil||1 Tablespoon|
|Refrigerated cooked polenta||16 Ounce, cut into 8 slices (1 Tube)|
|Snipped fresh cilantro||2 Tablespoon|
Sprinkle the chicken with salt.
Lightly coat a 12-inch nonstick skillet with cooking spray.
Heat skillet over medium-high heat.
Add chicken and cook for 10 to 12 minutes or until no longer pink (180Â°F), turning once.
Remove from skillet.
Add sweet peppers and onion to skillet.
Cook and stir for 3 to 4 minutes or until sweet peppers are crisp-tender.
Stir the cumin into undrained tomatoes; stir into pepper mixture.
Bring to boiling.
Return chicken to the skillet; heat through.
Meanwhile, in a 10-inch nonstick skillet heat oil over medium-high heat.
Cook the polenta slices in hot oil for 10 to 12 minutes or until golden brown, turning once.