Chicken Alla Cacciatora

My daughters aren’t big on bell peppers, so my recipe is a bit different than the usual. I also do not bread the chicken breasts and I don’t use thighs.   I serve it over rotini and like the side dish of fresh green beans the best.


4 boneless chicken breasts
4 roma tomatoes, chopped
1/2 white onion, chopped
2 cloves garlic
1 Tbsp oregano
1 Tbsp rosemary
1 Tbsp thyme
1 tsp ground black pepper
1 tsp salt

  • Slice the tops of the chicken breasts across, almost all the way through, spacing each gash about half an inch apart. Lay with the unsliced part down into a skillet over medium-low heat.
  • In a medium bowl stir together chopped tomatoes and onions. Spoon equally over each chicken.
  • In a small bowl, blend oregano, rosemary, thyme, pepper and salt. Spoon evenly over the chicken breasts.
  • Using a press, press one half of a garlic clove over each breast.
  • Spoon juices over the top while cooking. Once the underside is thoroughly cooked, turn chicken over – tomato mixture should stay beneath the chicken once turned.

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