Chicken Alla Cacciatora

Submitted by: Tiffany Coval Christman
My daughters aren't big on bell peppers, so my recipe is a bit different than the usual. I also do not bread the chicken breasts and I don't use thighs.
I serve it over rotini and like the side dish of fresh green beans the best.

Serves: 4
Difficulty: Easy - for beginners

Preparation time:
Cooking time:

Dietary guidance: n d 

Tags: main ·

Ingredients

4 boneless chicken breasts
4 roma tomatoes, chopped
1/2 white onion, chopped
2 cloves garlic
1 Tbsp oregano
1 Tbsp rosemary
1 Tbsp thyme
1 tsp ground black pepper
1 tsp salt

Method

Slice the tops of the chicken breasts across, almost all the way through, spacing each gash about half an inch apart. Lay with the unsliced part down into a skillet over medium-low heat.
In a medium bowl stir together chopped tomatoes and onions. Spoon equally over each chicken.
In a small bowl, blend oregano, rosemary, thyme, pepper and salt. Spoon evenly over the chicken breasts.
Using a press, press one half of a garlic clove over each breast.
Spoon juices over the top while cooking. Once the underside is thoroughly cooked, turn chicken over - tomato mixture should stay beneath the chicken once turned.

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