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Heat 1 T. of oil in a pan over medium heat and sauté onions, garlic, carrots and celery for 2-3 minutes. Add tomatoes and paste and bring to a boil.
In a large skillet, heat remaining 1 T. oil over medium high heat. Sear chicken for 3-5 minutes or until golden. Flip and sear on the opposite side for 3-5 minutes. Pour tomato sauce over the chicken. Cover and cook for 10-15 minutes or until internal temperature reaches 170°F.
While chicken is cooking, slice the polenta into 6 one ounce rounds. Mix the butter and Parmesan together and spread onto one side of the rounds. Heat a non-stick skillet over medium heat. Cook the rounds into the skillet cheese side down for 5-10 minutes or until golden brown. Flip and heat for an additional 5 minutes. Serve with the chicken.