You are here: Home » Recipes » South-of-the-Border Chicken Cacciatore South-of-the-Border Chicken Cacciatore Yield 4 servings Prep 25r Cook 60 mins National Chicken Council PrintEmail Ingredients 4 -- chicken breasts, about 2-1/2 pounds (bone in)4 cloves garlic, chopped1 -- (14-ounce) can pizza sauce1 -- (8-ounce) jar taco sauce1 -- medium onion, cut into wedges1 -- red bell pepper, thinly sliced1 -- green bell pepper, thinly sliced1 cup frozen corn1/2 cup water2 tablespoons olive oil2 teaspoons fresh parsley, chopped1/8 teaspoon salt1/8 teaspoon freshly ground pepper3/4 cup cornbread stuffing for garnish Instructions 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.