Prep 20 minutes
Cook 12 minutes Bake 20 minutes
Makes 6 servings
- No-stick cooking spray, Pam®
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion, chopped
- 3 tablespoons minced garlic, Gourmet Garden®
- 2 medium zucchini, chopped
- 1 medium yellow squash, chopped
- 1 cup corn kernels, thawed, Green Giant®
- 1 can (10-ounce) diced tomatoes and green chiles, Ro-Tel®
- 1 tube (16-ounce) prepared polenta, diced, San Gennaro®
- 2 cups shredded cheddar-Jack cheese blend, Sargento®
- 1 tablespoon Mexican seasoning, The Spice Hunter®
- 3 teaspoons garlic salt, Lawry’s®
- 6 boneless, skinless chicken breasts
- 3 scallions, sliced (optional)
1. Preheat oven to 400 degrees F. Spray a 9×13-inch baking dish with cooking spray; set aside.
2. In a large skillet, over medium-high heat, heat the oil. Add the onion and garlic and cook for 30 seconds.Add zucchini, yellow squash, and corn and cook and stir for 10 minutes or until the vegetables are tender.Add tomatoes and cook for another 2 to 3 minutes or until heated through. Remove from heat. Stir in polenta and cheese. Spoon into the prepared baking dish; set aside.
3. In a small bowl, combine Mexican seasoning and garlic salt. Sprinkle mixture on both sides of the chicken. Place chicken on top of vegetable mixture in baking dish. Bake in preheated oven for 20 minutes or until vegetable mixture is bubbly and chicken is cooked through. Remove from oven and sprinkle with scallions (optional).
