chicken “pizzaiola”

So I don’t remember exactly where I found this recipe but I’m glad I stumbled upon it.  The recipe itself says this dish “has all the taste of pizza without the guilt.”  I don’t know where the pizza part came into play because it certainly doesn’t strike me as a pizza alternative.  What I will say is that it is YUMMY.

You will need:

1 spray of non-stick spray
4 boneless, skinless chicken breasts
1/4 teaspoon salt
1/4 teaspoon black pepper
3 potatoes, peeled, and cut into 8 pieces
1 onion, chopped
2 green bell peppers, sliced lengthwise into 1/2″ pieces
2 teaspoons dried oregano
1/8 teaspoon red pepper flakes
1 can (14.5 oz) italian style diced tomatoes
3 tablespoons tomato paste
1 can (14.5 oz) chicken broth

Preheat the oven to 350.  Heat a large ovenproof skillet over medium heat and spray with the nonstick spray.  Season the chicken on both sides with the salt and pepper.  Saute the chicken breasts until browned on both sides.  Transfer the chicken to a large plate and cover.

Add the potatoes, onion, peppers, oregano, and pepper flakes to the skillet. Saute for 10 to 15 minutes, until just tender.  Add the tomatoes, tomato paste, and broth. Bring it to a boil, and remove from the heat.

Add the chicken breasts to the skillet, cover tightly, and place in the oven. Bake for 45 minutes, and serve.

I was pleasantly surprised at how well this dish came out.  Serving it over rice, or even pasta, is the best way to enjoy this so you can get all of the juices as well.  So simple and yummy!

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