<http://schema.org/recipeInstructions>
" Preheat broiler. Place polenta slices on cookie sheet and brush slices with 1 teaspoon oil on both sides; sprinkle with 1/4 teaspoon salt and 1/2 teaspoon freshly ground black pepper to season both sides. Place cookie sheet in broiler 6 inches from source of heat and broil polenta 18 to 20 minutes or until golden. Set polenta slices aside. Meanwhile, in 12-inch skillet, heat 2 teaspoons oil on medium until hot. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Add chicken to skillet and cook 5 to 6 minutes or until chicken is golden and no longer pink throughout, stirring occasionally. Transfer chicken to bowl. To same skillet, add remaining 1 tablespoon oil; reduce heat to medium. Add peppers and onion; cook 8 minutes or until vegetables are tender, stirring occasionally. Stir in vermouth and capers; increase heat to medium-high and cook 2 minutes. Return chicken to skillet; cook 1 minute or until heated through, stirring. Serve chicken and vegetables over broiled polenta slices."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a9995/chicken-peppers-onions-polenta-recipe/>