CACCIATORE AND RICE
Cook Time: 35 Minutes
Ready In: 45 Minutes
Makes 6 to 8 servings
6 boneless skinless chicken
2 tablespoons olive oil
1 clove garlic, minced
1 medium onion, chopped
2 tablespoons chopped green bell pepper
1 bay leaf
1/4 teaspoon basil
1/8 teaspoon freshly ground black pepper
4 fresh tomatoes, peeled and chopped
1/4 cup dry white table wine
1/4 teaspoon rosemary
1 package of white rice.
1. Heat the olive oil
and garlic in large nonstick skillet over medium-high heat.
2. Add the chicken breasts and
brown on both sides. Set aside.
3. In the same skillet, add the
chopped onion and chopped green pepper and sauté until
tender. Pour off any excess fat.
4. Return the browned chicken
breasts to the skillet and add in all the remaining ingredients.
5. Cover the skillet and simmer
over low heat 30 minutes, or until chicken is tender. NOTE: Remove
bay leaf before serving.
6. Meanwhile, prepare white rice
as directed by package.
7. Serve chicken breasts over
the white rice.