- 4 chicken breasts, about 2 1/2 pounds (bone-in)
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 2 tablespoons olive oil
- 1 medium onion, cut into wedges
- 4 cloves garlic, chopped
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- One 14-ounce can pizza sauce
- One 8-ounce jar taco sauce
- 1/2 cup water
- 2 teaspoons fresh parsley, chopped
- 1 cup frozen corn
- 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.
Recipe reprinted by permission of www.eatchicken.com. All rights reserved.
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