BONELESS CHICKEN CACCIATORE
This boneless chicken cacciatore is a quick and easy dinner option the whole family will enjoy (and they're getting their veggies in! Shhhh... they'll never realize it's good for them!). Serve over egg noodles or any other pasta you like and top with Parmesan cheese.
Provided by Patti82
Categories World Cuisine Recipes European Italian
Time 30m
Yield 6
Number Of Ingredients 16
Steps:
- Heat oil in a large skillet over medium-high heat. Add chicken and cook until no longer pink in the middle, 5 to 7 minutes. Stir in celery, onion, bell peppers, garlic, tomatoes, tomato juice, tomato paste, parsley, salt, basil, oregano, marjoram, and black pepper. Cover and let simmer until vegetables are no longer crispy, about 10 minutes.
Nutrition Facts : Calories 171.9 calories, Carbohydrate 14.5 g, Cholesterol 43.1 mg, Fat 4.4 g, Fiber 3.5 g, Protein 18.7 g, SaturatedFat 0.9 g, Sodium 1081.1 mg, Sugar 8.8 g
CROCK POT SKINLESS, BONELESS CHICKEN CACCIATORE
This is my version of #41685. I was trying to figure out the calorie counts for using skinless, boneless chicken and the math and conversions were killing me, so I decided to try entering the converted recipe to see if that would help. I also added eggplant & zucchini.
Provided by Chef Wannabe 007
Categories One Dish Meal
Time 12h10m
Yield 6-7 serving(s)
Number Of Ingredients 16
Steps:
- 1. Place onions in bottom of crock pot.
- 2. Add the chicken pieces.
- 3. Add the zucchini & eggplant.
- 4. Stir all the other ingredients together.
- 5. Pour over the eggplant/zucchini layer.
- 6. Cook on low heat 7-9 hours or high heat for about 3-4 hours.
- 7. Serve over pasta or rice.
Nutrition Facts : Calories 348.8, Fat 12.4, SaturatedFat 2.3, Cholesterol 111.3, Sodium 1000.9, Carbohydrate 22.2, Fiber 6.9, Sugar 12.2, Protein 36.2
BONELESS CHICKEN CACCIATORE
Steps:
- preheat oven to 325 degrees. In dutch oven or similar heavy pan, on medium-high heat, saute onions, celery, carrots, and peppers in about 1/8 c. olive oil for 10 minutes, until soft and starting to caramelize. Add garlic and cook 1 minute. Season with salt & pepper and remove vegetables to a plate. Add more olive oil and lightly brown thighs on each side. Lightly season with salt & pepper & Remove to plate. Add a bit more oil, if necessary, and lightly brown breasts - if using thin breasts, do not overcook! Season and Remove to plate. Turn heat to medium and deglaze pan with wine, getting up all the little browned pieces. This will take about 2-3 minutes. Add tomatoes, tomato sauce, and spices and stir. Adjust seasoning. Arrange thighs and breasts in this pan (dutch oven) and top with sauteed vegetables. Cover and place in 325 degree oven.Bake for about 1 1/4 hours, or until sauce takes on a deep rich color, but chicken is still moist. It can go a bit longer without harm if the lid is on tight! Chicken will be fork tender! Serve over rice or noodles, and perhaps a crusty bread to sop up the rich sauce. Excellent reheated the next day. **Can be done with bone-in chicken. Increase oven time to about 2 hours. We were thrilled at how moist the boneless chicken turned out, and it was very easy to eat...no bones in your sauce. All the ingredients are healthy, and when you use boneless skinless chicken, you greatly reduce your fat and calorie intake. There are plenty of vegetables, so a side salad is welcome but not essential. (That's good for us really lazy cooks!). Since this is suggested as a fall dish, because the color is so much like fall, have a nice crisp apple for dessert!
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