Chicken Cacciatore
Chicken Cacciatore Melt
South of the Border Chicken Cacciatore
Easy Skillet Chicken Cacciatore
Chicken Cacciatore
Categories: Chicken
4-6 pieces chicken -- your choice
1 large onion -- sliced
1 large green bell pepper -- sliced
1 small can sliced mushrooms -- drained
1 can diced tomatoes with Italian seasoning -- undrained
15 oz tomato sauce
Salt and pepper -- to taste
Oregano -- to taste
Basil -- to taste
Put all ingredients in crockpot and cook on HIGH for
6 hours or on LOW for 12 hours (until chicken is done).
Serve over hot cooked rice or angel hair pasta.
Chicken Cacciatore Melt
4 Boneless, Skinless Chicken Thigh Cutlets
2 tablespoons garlic oil
1 jar (28oz) spaghetti sauce
1 cup shredded mozzarella cheese
4 large slices crusty Italian bread, lightly toasted
In large skillet, heat oil. Add chicken and cook 3 minutes per
side or until browned. Stir in spaghetti sauce. Cover and cook
over medium heat for 20 minutes or until internal juices of
chicken run clear. (Or insert instant-read meat thermometer in
thickest part of chicken. Temperature should read 180 F.) Divide
cheese evenly over chicken. Cover and cook over medium heat for
1 minute or until cheese is melted slightly.
Serve: Top each slice of toast with chicken thigh.
South of the Border Chicken Cacciatore
chicken breasts, bone-in
clove garlic, chopped
(14-oz.) jar pizza sauce
(8-oz.) jar Ortega Medium Taco Sauce
medium onion, cut into wedges
red bell pepper, thinly sliced
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
1/8 tsp freshly ground black 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 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.
Servings: 4
Easy Skillet Chicken Cacciatore
Use your favorite spaghetti sauce in this easy chicken cacciatore recipe.
1 chicken, cut up, skin removed
2 tablespoons butter
1/2 cup chopped onions
1/2 teaspoon salt
1 jar (16 ounces) spaghetti sauce
1 cup water
3/4 cup sliced carrots
1 cup elbow macaroni or rotini
3 tablespoons chopped fresh parsley
Parmesan cheese
In a 10-inch skillet, saute chicken in butter until golden brown. Add
onions and continue cooking for 5 minutes. Drain off excess fat; add salt,
spaghetti sauce and water. Cover and simmer for 15 minutes. Add carrots
and macaroni. Cover and simmer for 25 to 30 minutes longer, until carrots
are tender and macaroni is done. Garnish with chopped parsley and Parmesan
cheese.
Skillet chicken cacciatore recipe serves 4 to 6.
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