Our local grocery store always has a monthly ad they put out with recipes using their products and I always like to pick one up to see what kind of quick meals they showcase. This recipe uses precooked chicken, but I had the extra time and made my own. It also contains one of my “I don’t like” ingredients which is tomatoes, but these sun-dried ones are full of flavor and I liked them. Baby steps, I’m taking baby steps. You couldn’t really taste the tomatoes in there according to my husband unless you ate the onions and tomatoes in a separate bite. Overall the meal was pretty good.

Pesto Chicken Over Polenta
(Adapted from local HEB ad)
2 ounces sun-dried tomatoes (dry not packed in oil)
1 cup white wine
1 medium onion, chopped
2 frozen HEB fully cooked pesto seasoned chicken breasts (about 1 pound)*
1 tablespoon olive oil
Cut tomatoes into very thin strips. Place tomato strips in wine about 10 minutes to soften.

Meanwhile, heat oil in a large skillet over Medium heat. Saute chopped onion 6 to 8 minutes or until tender.

Stir in tomatoes, including wine. Cook 30-60 seconds longer (or until liquid is reduced by half). Remove skillet from heat. Heat chicken in microwave according to package directions. Reserve juices that accumulate during cooking. Add reserved juices from chicken (do not add chicken) to onion mixture. Cover and keep warm.

*I didn’t buy this what I used where 4 chicken breast and covered them in 1/3 cup Buitoni pesto with basil then baked them in a 400 degree F oven for 20 to 25 minutes or until no longer pink in center.


1 can (14.5 oz) chicken broth
1 1/2 cups water
1/4 teaspoon salt
1 cup dry polenta or cornmeal
1/2 cup milk or cream

1/3 cup Asiago cheese
Bring broth, water and salt to a boil in a 2 quart saucepan.

Gradually stir in polenta (or cornmeal); reduce heat to Low and cook 20 minutes, stirring occasionally.

Stir milk (or cream) and cheese into cooked polenta; remove from heat.

Slice chicken breasts thinly. Spoon polenta onto a serving platter or individual plates. Lay chicken strips over polenta; top with onion-tomato mixture. Serve immediately.

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