South-of-the-Border Chicken Cacciatore

National Chicken Council
  • Yield: 4 servings
  • Prep: 25r
  • Cook: 60 mins


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


  1. 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.
  2. 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.
  3. 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%