Nutrition Facts

Serving Size
Amount Per Serving
Calories 394
% Daily Value
Total Fat 11.2g
Saturated Fat 3.5g
Cholesterol 79mg
Sodium 674mg
Total Carbohydrate 50.8g
Dietary Fiber 5.9g
Protein 22g
Vitamin A 23%
Vitamin C 44%
Calcium 13%
Iron 19%
Total Time

105 min.

Serving & Size


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Oven slow cooked chicken breasts seasoned with onion, garlic and parsley. A tasty protein to accompany your favorite side of rice, pasta, veggies or more exotic options such as polenta.

Recipe Yields:

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Ingredients Weight Measure
V8® 100% Vegetable Juice
46 oz.
bone-in chicken thigh 12 lb. 24  ea.
all-purpose flour 0 1/2  cups
salt and pepper 0 1/2  tsp.
vegetable oil 0 1/2  cups
Spanish onion 8.5 oz. 1 1/2  qt.
garlic 40  cloves
balsamic vinegar 0 1/2  cups
sun-dried tomatoes 3 oz. 1 1/2  cups
artichoke hearts 20 oz. qt.
fresh parsley 1 oz. 0 1/2  cups
fresh basil leaves 0.75 oz. 0 1/2  cups
polenta 109 oz. qt.
water qt.
yellow cornmeal 13 oz. cups
kosher salt tbsp.
crushed red pepper 0 1/2  tsp.
Parmesan cheese 5.25 oz. 1 1/2  cups
1. Mix flour with salt and pepper. Dredge chicken thighs in flour mixture. Brown in batches in vegetable oil. Place chicken in a full steam table pan to hold.
2. Add onions to skillet, and cook for 5-8 minutes, or until translucent. Add Garlic, cook an additional minute. Deglaze pan with vinegar; add Vegetable juice, and bring to a boil. Reduce heat and add sun-dried tomatoes and artichoke hearts. Pour sauce over chicken cover pan and place in a preheated 350°F. oven, and braise for 35-40 minutes. Remove cover from chicken and continue to cook 15-20 minutes until chicken reached an internal temperature of 160°F.
3. Stir in parsley and basil, and serve over cooked orzo or rice or polenta.

1.Heat water and spices to a boil. Slowly whisk in corn meal in a slow steady stream. Reduce heat and simmer polenta, stirring often, for 12-15 minutes. Add cheese and serve as directed above.

Note: If polenta gets too thick add hot water as needed to thin.


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