Chili-Rubbed Chicken Cacciatore
Source of Recipe
distopiangirl/EDC
Recipe Introduction
Chili-Rubbed Chicken Cacciatore with Rosemary Tomato Sauce: This is low cal! If you marinate in advance, this should be a pretty quick healthy dinner, and a tasty spin on the old standy chicken cacciatore.
List of Ingredients
4 boneless skinless chicken breasts
4 tablespoons tomato paste
2 tablespoons chili powder
3 tablespoons water
1 tablespoon vinegar
3 garlic cloves
3 firm vine-ripened tomatoes (I suggest roma)
4-6 fresh rosemary sprigs
1 jar tomato sauce
1/2 cup grated parmesan cheese
1/2 teaspoon saltRecipe
Halve chicken breasts but do not separate top and bottom pieces (so they may be stuffed).
In a small bowl whisk together tomato paste, chili powder, water, vinegar and garlic paste.
In a shallow baking dish large enough to hold chicken in one layer, marinate chicken, covered and chilled, for at least one hour (and up to 24).
Preheat oven to 400.
Dice fresh tomatoes.
Stuff marinated chicken breasts with fresh rosemary sprig and tomatoes.
Coat a frying pan with nonstick cooking spray, and over low/medium heat, begin cooking chicken. Soon, the marinade will begin to form a small sauce and the chicken will be cooked on one side. Flip chicken over, and cover pan. Continue to simmer until all chicken is thoroughly cooked through.
Into the shallow baking dish pour the contents of the jar of tomato sauce, and remaining fresh rosemary. Put cooked chicken and all sauce into baking pan and stir. Cover with parmesan and tin foil.
Bake at 400 for 20-25 mins, last 10 uncovered.
Serve with rice or spaghetti.
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