Pre-heat the oven to 450 degrees; line a baking sheet with foil. Lightly spray both sides of the polenta slices with the non-stick cooking spray and season with salt and pepper. Place on your baking sheet and bake for 10 minutes. Raise the oven temperature to broil and cook till golden brown and crispy, watching to make sure the slices don’t burn. Remove from oven (don’t turn the oven off).

Heat a large ovenproof skillet over medium-high heat and add 1 tablespoon of the olive oil. Season the chicken with salt and pepper and add to the pan. Cook, flipping once, till cooked through and golden brown, about 8 minutes total. Transfer to the baking sheet with the polenta.

Add the remaining tablespoon of oil to the skillet along with the tomatoes and garlic and cook for 30 seconds. Add the marinara and bring to a boil. Remove pan from heat and layer the chicken and polenta into the sauce, spooning some of it over as well. Top with the cheese and broil till browned and bubbly. Sprinkle with parsley and serve.