LIGHT AND FLAVORFUL CHICKEN CACCIATORE

Dick finds chicken really boring. This recipe woke up both his taste buds and his

taste for chicken. I hope it will do the same for you.

 

4 chicken breasts (or thighs if you like dark meat better)

½ tsp salt

½ tsp pepper

1 tbsp. butter

1 ½ cups chopped red pepper

1 cup chopped green pepper

1 cup chopped shallots

½ cup chopped celery

3 large sprigs fresh rosemary

3 sprigs oregano

4 garlic cloves, minced

1 ½ cups Marinara sauce (I use Mario Batali’s tomato basil)

 

Preheat oven to 350F.

 

Melt butter in a large skillet. Season chicken breasts and brown on both sides.

Remove to a plate and put the vegetables, garlic and herbs in the skillet. Cook

until soft and you can smell their aroma, about 7 minutes, stirring occasionally.

Place in a Pyrex or other oven-proof 9x13 dish. Pour tomato sauce into pan and

deglaze (scrap the bottom of the pan). Pour over the chicken and vegetables.

Cover with foil and bake 30-35 minutes.

 

I serve this dish with steamed asparagus, but pasta or rice will do as well.