Chicken Caesar Polenta Bake

Instant polenta makes it a snap to layer up this winner

1 cup instant polenta

2 Tbs. olive oil

1 clove garlic, minced

1⁄ tsp. salt

2

1⁄ tsp. pepper

2

11⁄ cups shaved Parmesan cheese

3

11⁄ lbs. boneless, skinless chicken

2 breast halves, cut into 11⁄ 2" x1" pieces

2 tomatoes, cut into 1 ⁄4"- thick slices 1 zucchini, cut into 1 ⁄8"- thick slices 1 cup torn romaine lettuce 1⁄ cup Caesar croutons

2 1⁄ cup creamy Caesar salad dressing

3

Heat oven to 400°F. Coat 2-qt. baking dish with cooking spray. Prepare polenta according to package directions with 1 Tbs. oil, garlic, 1⁄ tsp. salt and 1⁄ tsp. pepper. Stir

4 4 in 1 cup Parmesan. Spread in baking dish.

In large nonstick skillet, heat remaining 1 Tbs. oil over medium-high heat. Add chicken, remaining 1⁄ tsp. salt and 1⁄ tsp. 4 4 pepper. Cook, turning occasionally, until chicken pieces are no longer pink in centers, 10 –12 min. Transfer to plate. Top polenta with tomato and zucchini slices. Cover; bake until vegetables are tender, 15–20 min. Heat broiler. Arrange chicken over vegetables. Broil 2–3 min. Top with lettuce, croutons and remaining Parmesan. Drizzle with dressing.

Servings: 6. Active time: 35 min. Total time: 1 hr.

Calories: 465 Protein: 42g Fat: 20g (6g sat.) Chol.: 115mg Carbs.: 29g Sodium: 615mg Fiber: 2g Sugar: 4g