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South-of-the-Border Chicken Cacciatore
Recipe by National Chicken Council
Yield 4 servings
Cook 60 mins
National Chicken Council
4 -- chicken breasts, about 2-1/2 pounds (bone in)
4 cloves garlic, chopped
1 -- (14-ounce) can pizza sauce
1 -- (8-ounce) jar taco sauce
1 -- medium onion, cut into wedges
1 -- red bell pepper, thinly sliced
1 -- green bell pepper, thinly sliced
1 cup frozen corn
1/2 cup water
2 tablespoons olive oil
2 teaspoons fresh parsley, chopped
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
3/4 cup cornbread stuffing for garnish
Sprinkle chicken breasts with salt and pepper. In large, deep skillet over medium-high heat, warm oil. Add chicken breasts and saute until browned on all sides, about 3 minutes per side. Remove chicken and set aside.
Reduce heat to medium-low and pour off all but 1 tablespoon oil. Add onion, garlic and bell peppers; cook, stirring often, until softened, about 6 minutes. Stir in pizza and taco sauces; add water and parsley. Return chicken to skillet; bring sauce to simmer. Reduce heat to low; cover and simmer for 20 minutes, turning chicken after 10 minutes.
Stir in corn, turning chicken again; continue to simmer uncovered for another 10 minutes. Spoon into serving dish, sprinkle with corn stuffing. Serve over rice or pasta.