Oven Chicken Cacciatore
Source of Recipe
Mimi's Exchange
List of Ingredients
3 cups (approx. 730 ml) tomato sauce
1 can (14 oz/398 ml) diced tomatoes
1 can (5.5 oz/156 ml) tomato paste
2 tsp. dried basil
1 tsp. dried oregano
1 tsp. chili powder
1 tsp. dried garlic chips
1/2 tsp. salt
1/4 tsp. black pepper
1 rib celery, sliced
1/2 of medium onion, diced
1/2 medium green pepper, diced
4 to 5 skinless, boneless chicken breasts
Recipe
In a 8 cup bowl, combine the first 9 ingredients.
In a small pan, saute celery in a bit of oil for about 1 minute; add onion saute another minute; add green pepper, saute another minute.
Using a slotted spoon, transfer sauteed vegetables to tomato sauce mixture, allowing oil to drain. Stir to combine.
Using a 9x13" glass baking dish, spread a thin layer of sauce over bottom of dish. Rinse chicken pieces and place in dish in a single layer. Add remaining sauce to completly cover chicken.
Cover with foil and refrigerate until ready to serve.
Take out dish for 20 to 30 minutes, while preheating oven to 350 degrees. Poke a few holes in the foil with a knife, before placing in oven.
Bake for 40 minutes.
Meanwhile, cook enough pasta to be done when chicken is cooked.
Remove chicken to serving platter. Use at least half of the sauce to coat the pasta so it won't stick together. The remaining sauce can be put in a serving bowl and place on the table for those who want extra sauce.
Serve with a Ceasar salad and garlic bread.
Enjoy!
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