South-of-the-Border Chicken Cacciatore
National Chicken Council
- Yield: 4 servings
- Prep: 25r
- Cook: 60 mins
Ingredients
- 4-- chicken breasts, about 2-1/2 pounds (bone in)
- 4cloves 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
- 1cup frozen corn
- 1/2cup water
- 2tablespoons olive oil
- 2teaspoons fresh parsley, chopped
- 1/8teaspoon salt
- 1/8teaspoon freshly ground pepper
- 3/4cup 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.
Nutritional Info *per serving
- Calories 520
- Glycemic Load 0
- Fat 17g
- Saturated Fat 3.5g
- Polyunsaturated Fat 3g
- Monounsaturated Fat 9g
- Cholesterol 130mg
- Sodium 1100mg
- Potassium 1020mg
- Carbohydrate 38g
- Fiber 6g
- Sugars 11g
- Protein 52g
- Trans Fat 0g
- Vitamin A 45%
- Vitamin C 130%
- Calcium 10%
- Iron 20%
