Boneless Chicken Breast Cacciatore

Boneless Chicken Breast Cacciatore hover background

Chicken Cacciatore Nutrition Label

This easy and flavorful dish is sure to please your craving for Italian food!

  • 1 ½ Pounds of boneless, skinless chicken breasts
  • 1 Teaspoon of Salt
  • ½ Teaspoon of Ground Black Pepper
  • 1 Tablespoon of Extra Virgin Olive Oil
  • 1 ½ Large Green Bell Peppers, Seeded with Membranes Removed, Cut into ½-Inch Strip
  • 1 Cup of Yellow Onion, Cut into ½-Inch Strips
  • 1 ¾ Cups of Plum Tomatoes, Diced
  • 2 Tablespoons of Low-Sodium Tomato Paste
  • 2 Tablespoons of Lemon Juice (or ½ Fresh-Squeezed Lemon)
  • 1 Teaspoon of Dried Oregano
  • 1 Teaspoon of Dried Basil
  • 1 Teaspoon of Dried Thyme

Preheat the oven to 375 degrees. Spray a 9-x-13-inch glass baking dish with cooking spray.

Sprinkle both sides of the chicken with the salt and pepper.

Coat a 10-inch skillet with cooking spray. Heat the olive oil over medium-high heat. Place the chicken in the hot skillet, smoothest side down. Cook for about 4 minutes, until browned on one side only, then place the chicken browned side up into the prepared baking dish.

Return the skillet to the stove and add the peppers and onion. Cook over medium-high heat, until edges begin to brown. Add the tomatoes, breaking them up slightly with your hands first, along with the juice. Add the tomato paste, lemon juice, oregano, basil, and thyme. Stir with a rubber spatula, loosening any brown bits in the bottom of the pan. Pour all of the mixture over the chicken and bake uncovered for 20 minutes, until the thickest portion of the chicken is done.

Serving Size: 3 Ounces
Servings Per Recipe: About 6

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