4 chicken breasts, about
2 1/2 pounds (bone in)
4 cloves garlic, chopped
1 (14-ounce) can pizza sauce
1 (8-ounce) jar taco sauce
1 medium onion, cut into wedges
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 cup frozen corn
1/2 cup water
2 tablespoons olive oil
2 teaspoons fresh parsley, chopped
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
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.
Makes 4 servings.
Recipe provided courtesy
of the National Chicken Council. Used with permission.
