Chicken Cacciatore Recipe

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The Great Minnesota Hot Dish Your Cookbook for Classic Comfort Food

  • Yield: 6 Servings

Ingredients

  • 1¼ cups quick-cooking rice, uncooked
  • 2 tablespoons chopped fresh parsley, divided
  • 1 (14.5-ounce) can chicken broth
  • 1 (6-ounce) can tomato paste
  • 1 (4-ounce) can sliced mushrooms, drained
  • ¾ cup water
  • ¼ cup dry white wine or apple juice
  • 1 medium-size onion, chopped
  • ¼ cup chopped green bell pepper
  • 1¼ teaspoons dried basil
  • 1 teaspoon garlic salt
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon black pepper
  • 6 boneless, skinless chicken breast halves
  • 1 cup shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese
How to Make It
  1. Preheat oven to 350˚F.
  2. Spread rice in bottom of a lightly greased 13x9x2-inch glass baking dish. Combine 1 tablespoon parsley and next 11 ingredients in a large bowl.
  3. Pour parsley mixture over rice. Arrange chicken on top of rice. Cover and bake 50 minutes. Uncover; sprinkle with mozzarella and Parmesan cheeses.
  4. Bake 5 minutes. Sprinkle with remaining 1 tablespoon parsley just before serving.
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