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ITALIAN: CHICKEN CACCIATORE (CONTADINA)

Category:    Chicken, Pasta
Yield: 8 servings
 
    1/2 c  All-purpose flour                   2    Cloves garlic, minced
      2 ts Salt, divided                       2 ts Dried oregano leaves, crush
    1/2 ts Pepper, divided                     1 ts Dried basil leaves, crushed
      3 tb Olive oil                       3 1/2 c  (29-oz can) tomato sauce
      3    To 3-1/2 pounds chicken, 4      1 3/4 c  (14-1/2 oz can) Contadina
           Breasts, 4 thighs, skin                  Whole Peeled Tomatoes and
           Removed                                  Juice
      1 c  Sliced onion                        1 lb Dry pasta, cooked and
      1 c  Sliced mushrooms                         Drained, or 2 cups rice,
      1 c  Green pepper rings                       Cooked
 
  Combine flour, 1 teaspoon salt, and 1/4 teaspoon pepper.  Coat chicken
  pieces with seasoned flour.  In 10-inch skillet, heat 2 tablespoons oil;
  saute chicken pieces and arrange in a 13X9X2-inch baking dish; set aside.
  Add remaining oil to skillet; saute onion, mushrooms, green pepper, garlic,
  oregano, and basil.  Cook for 3 to 4 minutes, stirring occasionally. Mix in
  tomato sauce and whole tomatoes and juice.  Simmer for 15 minutes; pour
  over chicken.  Bake in preheated 350-degree F. oven for 30 minutes. Cover
  and bake for additional 15 minutes.  Serve over hot pasta or rice.
  
  SOURCE: Contadina
 

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