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Tuscan Chicken Breasts With Polenta

Tuscan Chicken Breasts With Polenta

Serves: 8
 
 

Method

  • In large nonstick saucepan heat chicken broth to a boil; slowly stir in cornmeal
  • Reduce heat to low; cook stirring frequently 15 to 20 minutes or until mixture is very thick and pulls away from side of pan
  • (Mixture may be lumpy.) Pour polenta into greased 9- by 5-inch loaf pan
  • Cool; refrigerate 2 to 3 hours or until firm.
Nutrional Facts (Per Serving)
Calories 248, Calories from Fat 15%, Total Fat 4g, Saturated Fat 1g, Protein 31g, Carbohydrates 21g, Cholesterol 69mg, Sodium 406mg, Dietary Fiber 4g.
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Source:
DiabeticCooking.com. © Publications International Ltd, 2002.
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Ingredients
Ingredients
To make Tuscan Chicken Breasts With Polenta, you'll need:
  • 4 cups defatted low-sodium chicken broth
  • 1 cup yellow cornmeal
  • 1/2 tsp garlic powder
  • 1/2 tsp dried Italian seasoning
  • 1/4 tsp salt
  • 1/4 tsp freshly-ground black pepper
  • 8 skinless chicken breast halves - (3 lbs) Nonstick cooking spray as needed Fresh spinach leaves (optional) steamed TUSCAN TOMATO SAUCE Nonstick cooking spray as needed
  • 1/2 cup chopped onion
  • 2 garlic cloves minced
  • 8 plum tomatoes coarsely chopped
  • 1 can tomato sauce - (8 oz)
  • 2 tsp dried basil leaves
  • 2 tsp dried oregano leaves
  • 2 tsp dried rosemary
  • 1/2 tsp freshly-ground black pepper