This chicken dish is a funky infusion of Mexican and Italian flavors.

South-of-the-Border Chicken Cacciatore

4 bone-in chicken breasts, about 2 1/2 pounds

1/2 teaspoon salt

1/4 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
1 (14-ounce) can pizza sauce
1 (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 (optional)

Rice or pasta for accompaniment

1. Sprinkle chicken breasts with salt and pepper.
2. 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.
3. 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.
4. Stir in corn, turning chicken again; continue to simmer uncovered for another 10 minutes. Spoon into serving dish, sprinkle with corn stuffing.
5. Serve over rice or pasta.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.