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Chicken >> Chicken And Mushroom Ragoût
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Chicken >> Chicken And Mushroom Ragoût


Heavy Duty Aluminum Foil 3 Boneless, Skinless Chicken Breasts, Cut Into 1-inch Pieces 1 Large Portobello Mushroom Or 8 Fresh White Mushrooms, Sliced 1 (1 ¼-ounce) Envelope Spaghetti Sauce Mix 1 (14 ½-ounce) Can Italian-style Stewed Tomatoes, Drained 1 (16-ounce) Package Refrigerated Polenta ¼ Cup (1 Ounce) Finely Shredded Parmesan Cheese
Preheat Oven To 450*f (230*c).
Tear Off 4 (12 X 18-inch) Foil Sheets.
Toss Together Chicken, Mushroom Slices, And Sauce Mix; Place One-fourth Of Mixture In Center Of Each Foil Sheet.
Top Evenly With Tomatoes.
Bring Up 2 Sides Of Each Foil Sheet, And Double Fold With About 1-inch-wide Folds.
Double Fold Each End To Form Packet, Leaving Room For Heat Circulation Inside Packet.
Place Packets On A Baking Sheet.
Bake At 450*f (230*c) For 15 Minutes.
Cook Polenta According To Package Directions.
Open Foil Packets Carefully, Allowing Steam To Escape; Spoon Ragoût Over Polenta.
Sprinkle With Parmesan Cheese.

Makes 4 Servings. You can serve with your family and friends.
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