Chicken with Vegetable Ragout and Polenta

Ingredients

• 6  chicken breasts boneless skinless dry rinsed
• 0.3 cup cooking sherry dry
• 1 teaspoon garlic crushed
• 1.5 teaspoons penzey's southwest seasoning italian recommended: McCormick
• 6 servings parmesan grated for garnish
• 14 ounce pasta sauce 
• 24 ounce pre-made polenta sliced recommended: Gennaro
• 6 servings salt and pepper black freshly ground
• 2 tablespoons tomato paste 
• 3 cups primavera vegetable medley frozen recommended: Birds Eye

Equipment

• bowl
• slow cooker

Directions

1. Combine frozen vegetable medley in the bottom of a 5-quart slow cooker. Season both sides of the chicken breasts with salt, pepper, and Italian seasoning.
2. Place chicken on top of vegetables.
3. In a large bowl, stir together pasta sauce, tomato paste, garlic and sherry.
4. Pour 2/3 of the sauce over chicken and vegetables. Top the chicken with polenta slices and cover with remaining sauce. Cover and cook on the LOW setting for 4 to 5 hours.
5. Serve hot with Parmesan.