Froggie’s Baked Chicken Cacciatore
1/2 cup salted butter
1 medium white onion, sliced
1 green bell pepper, sliced julienne
1 red bell pepper, sliced julienne
2 cups white mushrooms, cleaned and quarter-cut
1 Tbsp chopped garlic
4 Tbsp tomato paste
1 cup chicken broth
1 can (14.5 oz) fire roasted diced Italian tomatoes
1 can (14.5 oz) diced spicy red pepper tomatoes
1 can (2.25 oz) sliced black olives, drained
1/3 fresh basil leaves, chopped finely
1/3 cup fresh Italian parsley leaves, chopped finely
Salt and freshly ground black pepper
6 (4 – 5 oz) boneless chicken breasts
Preheat oven to 325 degrees. Heat ¼ cup butter over medium high heat in large saucepan. Salt and pepper the chicken breasts and brown in butter on both sides. Remove from heat and place into baking casserole pan. Add remaining ¼ c butter on high heat, and saute onions, peppers and mushrooms until onions begin to turn translucent and peppers begin to soften. Add tomatoes, tomato paste, broth, garlic, olives basil and parsley. Pour over the chicken breasts and cook for an hour.
Serve over pasta of your choice. Works well with fettuccine, angel hair and bowtie. Prepare pasta, toss with a bit of olive oil and parmesan cheese and then spoon cacciatore over the top.
You can also use this in a crock pot as well. Rather than bake in oven, place chicken breasts in crock pot, prepare vegetables as directed in saucepan, and pour over the top. Cook in crock pot on high for 3-4 hours.