SAN FRAN FIRE-ROASTED CHICKEN POLENTA

Directions

1. Step 1

   To make POLENTA: In a 2-gallon sauce pot, combine Angela Mia® Fire Roasted Tomatoes, chicken broth, butter and pepper.

2. Step 2

   Bring to a simmer over high heat; slowly add polenta, stirring constantly to avoid lumps.

3. Step 3

   Reduce heat to medium-low; cook and stir for 5 minutes, or until polenta thickens.

4. Step 4

   Transfer polenta to full hotel pan sprayed with cooking spray; let sit for 1 hour.

5. Step 5

   Cut polenta into 36 (3-inch by 3-inch) squares; cut squares diagonally into 72 (3-inch) triangles. Set aside.

6. Step 6

   To make FIRE-ROASTED CHICKEN: Drizzle chicken breasts with oil, and season with salt and pepper.

7. Step 7

   Grill over high heat for 15 to 18 minutes, turning once, or until chicken reaches an internal temperature of 165°F. Cut chicken into 1/4-inch pieces. Reserve.

8. Step 8

   In a 2-quart saucepan, combine Angela Mia® Fire Roasted Tomatoes, Angela Mia® Marinara Sauce, white wine and dried oregano.

9. Step 9

   Bring to a simmer over medium-high heat; add diced chicken, olives, and capers.

10. Step 10

    Reduce heat to low and cook sauce for 5 to 7 minutes.

11. Step 11

    To make ONE PORTION: Heat 1/4 cup oil in a 10-inch skillet over medium-high heat; fry 3 polenta triangles for 3 minutes per side. Repeat process for remaining triangles adding additional oil as needed each time.

12. Step 12

    Pour 1/4 cup warm Angela Mia® Marinara Sauce onto a plate; top with 3 polenta triangles.

13. Step 13

    Top each polenta triangle with 1/4 cup Fire-Roasted Chicken, 1/2 teaspoon parsley, 1/2 teaspoon basil and 1/2 tablespoon shaved Parmesan cheese.

14. Step 14

    CHEF'S NOTE: Use Angela Mia® No Salt Added Marinara Sauce to reduce the sodium contributed by the marinara sauce.