I have been married to a wonderful Christian man since 1976. The Lord has blessed us with two daughters and two sons. I consider each day the Lord gives me on the earth yet another chance to serve Him.

Tuesday, November 2, 2010

Chicken Cacciatore

My sisters and I loved this meal growing up. It is so good on a crisp fall day or any other day.


*1 cup Italian bread crumbs
*1 cup all-purpose flour
*1 teaspoon salt
*1 teaspoon pepper
*6 boneless, skinless chicken breasts, cut into strips
*2 tablespoons olive oil
*1 yellow onion, chopped
*2 cloves garlic, minced
*1 green bell pepper, chopped
*1 red bell pepper, chopped
*1 quart stewed tomatoes
*1 teaspoon dried oregano
*1 teaspoon dried basil
*1 teaspoon salt
*1 teaspoon ground black pepper
*1 cup chicken stock
*2 cups of egg noodles, cooked

~Combine the flour, Italian breadcrumbs, salt and pepper in a gallon size zip-loc bag.
~Heat olive oil in a large skillet.
~Put chicken into flour mixture, seal bag and shake.
~Fry the coated chicken pieces until they are browned on both sides.
~Remove from skillet.
~Add the onion, garlic, green pepper, and red pepper to the skillet and sauté until the onion is slightly browned.
~Add the stewed tomatoes, oregano, parsley, basil, and chicken stock.
~Return the chicken to the skillet one the tomatoes are heated.
~Cover and cook over medium heat for 1 hour. (cook on low in slow cooker for 6-8 hours)
~Add your cooked egg noodles and simmer for another 10 minutes. If cooking sauce in slow cooker add noodles cooked.

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