YIELD Makes 8 servings
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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.
|4||cups fat-free reduced-sodium chicken broth|
|1||cup polenta or yellow cornmeal|
|1/2||teaspoon garlic powder|
|1/2||teaspoon Italian seasoning|
|1/4||teaspoon black pepper|
|8||skinless chicken breasts (about 3 pounds)|
|Tuscan Tomato Sauce (recipe)|
|Nonstick cooking spray|
|Fresh spinach leaves, steamed (optional)|
|Serving Size:||1 chicken breast with 2 slices polenta (4 triangles) and 1/4 cup plus 2 tablespoons Tuscan Tomato Sa|
|Saturated Fat||1 g|
|Total Fat||4 g|
|Calories from Fat||15 %|
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