Weeknight Chicken Cacciatore
Weeknight dinners are always a challenge for me since I almost never buy frozen foods, canned products, and even pre-made sauces. But last night I have sinned… As I was walking out of a supermarket I grabbed a can of Rao’s marinara sauce on the go.
I didn’t know whether I did the right thing until after my chicken cacciatore came out of the oven. It turns out that some brands still care about the quality and flavor and I’m happy I made it.
Chicken cacciatore is an Italian dish made the “hunter style” way. It’s basically a stew with tomatoes, basil, onions, garlic and peppers thrown together and stewed for an hour or so. It can also be baked or prepared with lamb or beef.
To prevent the sauce from getting all over your oven, cover the dish with foil for the first 10 minutes in the oven.
- 2 chicken breasts
- 1 jar of Rao’s marinara sauce
- 3 tbsp of toasted pistachios
- A quarter of a sweet onion
- 2 tbsp of olive oil
- 100 g of Green olives
Nutritional value per serving:
- 515 Calories
- 24g Fat
- 15.3g Carbs
- 3g Fiber
- 56.2g Protein
How to make:
Preheat oven to 375F/200C
Cut chicken breast in half and sprinkle with salt and pepper.
Heat olive oil in a pan over high heat and quickly fry chicken on both sides for 1-2 minutes and set aside.
Pour marinara sauce into a baking dish, cut olives in halves and add them to the sauce.
Put chicken breast on top, gently pour some sauce over it and put a few sprigs of thyme on top.
Bake the dish for 25-30 minutes.
Take the dish out and turn the broiler on.
Cut sweet onion into the strips, mix with a splash of olive oil and broil for 5-6 minutes until slightly darkened.
Add sweet onions to the dish and serve.