Saucy Chicken and Peppers

• 1 log Cooked polenta
• 13 c. grated Manchego cheese
• 1 tbsp. olive oil
• 1 lb. boneless, skinless chicken thighs
• salt
• Pepper
• 1 red pepper
• 1 yellow pepper
• 1 small onion
• 2 tbsp. water
• 2 c. marinara sauce
• 1/2 tsp. smoked paprika

1. Preheat oven to 400 degrees F.
2. Place cooked polenta rounds on foil-lined cookie sheet and top with grated Manchego cheese.
3. Bake 20 minutes.
4. Heat olive oil in 12-inch skillet on medium-high.
5. Sprinkle chicken thighs with 1/4 teaspoon each salt and pepper and add to skillet.
6. Brown 5 to 8 minutes, turning over once and transfer to plate.
7. To skillet, add red pepper, yellow pepper, onion, water, and 1/8 teaspoon salt.
8. Cover and cook on medium 5 to 7 minutes or until peppers are crisp-tender.
9. Uncover and add marinara sauce, smoked paprika, and chicken with juices.
10. Cook 5 minutes (to 165 degrees F), stirring.
11. Serve over polenta.

polenta, manchego cheese, olive oil, chicken, salt, pepper, red pepper, yellow pepper, onion, water, marinara sauce, paprika

Taken from www.delish.com/recipefinder/saucy-chicken-peppers-recipe-ghk0313 (may not work)