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South-of-the-Border Chicken Cacciatore

Servings: 4


  4 chicken breasts, about 2 1/2 pounds (bone in)

  4 cloves garlic, chopped

  14 oz can pizza sauce

  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 Tbs olive oil

  2 tsp fresh parsley, chopped

  1/8 tsp salt

  1/8 tsp freshly ground pepper

  3/4 cup cornbread stuffing for garnish

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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.