South-of-the-Border Chicken Cacciatore
Canned pizza and taco sauces make this a quick and easy weeknight meal.
- 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 Tbs olive oil
- 2 tsp fresh parsley, chopped
- 1/8 tsp salt
- 1/8 tsp 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.
Calories from Fat 221 (39%)
(38%)Total Fat 25g
(26%)Saturated Fat 5g
Polyunsaturated Fat 5g
Monounsaturated Fat 13g
Total Carbohydrate 60g
(13%)Dietary Fiber 3g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.