Chicken Cacciatora On Polenta

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Greek-Style Lemon-Garlic Chicken

7 pounds split bone-in chicken breasts (10 breast halves)

1/2 cup olive oil (preferably extra-virgin)

1 lemon, thinly sliced

8 cloves garlic, halved

8 bay leaves

1 teaspoon dried oregano

1 teaspoon ground black pepper

1/2 teaspoon salt

Chicken Cacciatora On Polenta

1/4 cup extra-virgin olive oil

1 container (7 ounces) presliced onion and red bell pepper (2 cups)

1 1/2 cups (3 ounces) presliced mushrooms

3 Greek-Style Lemon-Garlic Chicken breasts (above), boned, skinned, and cut or torn into chunks

2 cans (15 ounces each) diced basil-garlic-oregano seasoned tomatoes

1/2 teaspoon ground black pepper

1 tube (1 pound) refrigerated basil-garlic polenta, cut into 1/2" thick slices

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