Recipe: South-of-the-Border Chicken Cacciatore

SOUTH-OF-THE-BORDER CHICKEN CACCIATORE

4 chicken breasts, about 2 1/2 pounds (bone in)
4 cloves garlic, chopped
1 14-ounce can pizza sauce
1 8-ounce jar taco sauce
1 medium onion, cut into wedges
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 cup frozen corn
1/2 cup water
2 tablespoons olive oil
2 teaspoons fresh parsley, chopped
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
3/4 cup cornbread stuffing for garnish

Sprinkle chicken breasts with salt and pepper. In large, deep skillet over medium-high heat, warm oil. Add chicken breasts and saute until browned on all sides, about 3 minutes per side. Remove chicken and set aside.
Reduce heat to medium-low and pour off all but 1 tablespoon oil. Add onion, garlic and bell peppers; cook, stirring often, until softened, about 6 minutes. Stir in pizza and taco sauces; add water and parsley. Return chicken to skillet; bring sauce to simmer. Reduce heat to low; cover and simmer for 20 minutes, turning chicken after 10 minutes.
Stir in corn, turning chicken again; continue to simmer uncovered for another 10 minutes. Spoon into serving dish, sprinkle with corn stuffing. Serve over rice or pasta.

Source: National Chicken Council