Shelly's Recipe

SOUTH OF THE BORDER CHICKEN CACCIATORE

Category: Casseroles - Chicken and Turkey

4 chicken breasts, bone-in
4 clove garlic, chopped
1 (14-oz) jar pizza sauce
1 (8-oz) 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 tbsp olive oil
2 tsp chopped fresh parsley
1/8 tsp salt and pepper

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 tbsp 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. Serves: 4