Chicken Parmigiano with Polenta – Rachael Ray

Ingredients

• 2 tablespoons extra virgin olive oil (EVOO)
• 1 small onion, chopped
• 2 garlic cloves, finely chopped or grated
• 1 can whole plum tomatoes (28 ounces)
• 1 cup basil, chopped and divided (about a handful)
• Salt and freshly ground black pepper
• 1 1/2 cups all-purpose flour
• 2 1/2 cups quick-cooking polenta, divided
• 1 cup Parmigiano Reggiano cheese, divided
• 2 eggs
• 2 tablespoons water
• 2 pieces boneless, skinless chicken breasts
• 1 cup chicken stock
• 1 cup milk
• 2 tablespoons butter