Recipe Listing

Week 2, Day 2

Chicken
Cacciatore

Chicken
Cacciatore

7 oz               CHICKEN
BREAST, BONELESS, RAW, MEAT ONLY, broiler/fryer, meat only

3 cups            MUSHROOM,
RAW, pieces or slices

2 cups            TOMATO,
RED, RIPE, RAW, year round avg, chopped or sliced

2 cups            GREEN
PEPPER, SWEET, RAW (BELL)

1 cup             ONION,
RAW, sliced

4 tsp              CORNSTARCH

5 tsp              OLIVE
OIL, salad or cooking

4 cloves         GARLIC,
RAW

1 tbsp            WINE,
RED TABLE

1 tsp              BASIL,
DRIED, GROUND

1 tsp              OREGANO,
DRIED, GROUND

1 cup             CHICKEN
BROTH, NONFAT, Organic

6 oz               TOMATO
PASTE, CANNED, NO SALT, 1 can

Recipe
Servings: 2

Recipe
Instructions:

Cut chicken in to bite size pieces.  In non stick saute pan cook chicken
pieces in 2 tsp oil until lightly browned.
Remove chicken and place in baking dish.  Using same saute pan add remaining oil,
garlic, and vegetables except tomato puree.  Cook over medium heat until tender.  In sauce pan combine tomato puree,
chicken broth, wine, spices and cornstarch.  Mix well to dissolve cornstarch.  Cook mixture over medium heat until
thickened sauce forms, then add vegetables to form cacciatore sauce. Top
chicken with sauce in baking dish.
Tightly seal baking dish with aluminum foil and bake in preheated oven
at 400 degrees for 20 minute.
Remove dish from oven and place equal amounts of chicken on 2 dinner
plates, top with cacciatore sauce. Serve