Chicken Cacciatore

Tina Heil

I love this recipe because it has such a wonderful Italian flavor and smell but it's also very simple and versatile. You can bake, fry, use a crock pot or dutch oven, etc., The first 3 ingredients are your base. From there the variations are limitless. You can put your own signature on it by adding veggies, crumbled bacon, artichoke hearts, pasta, ravioli's, or shred the chicken and serve it over rice... the list goes on and on. You really can't mess it up. I've given two examples I've used. The first example is pan fried for when you want a little crispness on the chicken skin. The second is in the oven which allows all the flavors to meld and is less total time in the kitchen.

5 Chicken Breasts (may substitute with legs and wings, etc.)

5 Large Tomatoes (peeled and chopped) or large can diced tomatoes

Italian Seasoning (garlic, oregano, etc. even fennel, a common ingredient in Lasagna)

Onion Flakes (opt.)

Mozzarella (opt.)

Frigo 3 cheese blend (opt.)

1 Small can of tomato juice if it looks too dry.

If chicken is frozen boil chicken until it's just turned white (do not cook through it will get too dry). Slice chicken lengthwise if desired (cooks faster and good for little ones). Sear in oiled pan until nicely browned. Add onion flakes, tomatoes with juice and spices and simmer until heated through and chicken is completely cooked. The last few minutes you can add cheese to melt on top.


Or Easy-Peazy…


Place frozen chicken in 9 x 13 pan. Cover in tomatoes and juice, onion flakes and seasonings. Bake at 375 degrees for 20 minutes. Fold in any spices that are still dry on top. (optional- remove chicken from dish and slice, dice or shred chicken)Add any combination of sliced mozzarella, parmesan and/or Frigo 3 cheese on top and put back in the oven until cooked through about about 30 minutes. If chicken is thawed the cooking time is about 20 minutes each before and after. Print Recipe