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Chicken Breast Cacciatore Recipe
|Canned whole tomatoes||16 Ounce, cut up (1 Can)|
|Green pepper||1⁄2 Medium, cut into thin strips|
|Onion||1 Medium, sliced and separated into rings|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Oregano leaves||1⁄4 Teaspoon|
|Parsley flakes||1⁄2 Teaspoon|
|Whole chicken breasts||2 , halved, skin removed (Bone In)|
|Vermicelli||7 Ounce, cooked (1 Package)|
|Shredded romano cheese||2 Tablespoon|
Serving size: Complete recipe
Calories 1528 Calories from Fat 159
% Daily Value*
Total Fat 18 g27%
Saturated Fat 6.6 g32.9%
Trans Fat 0.1 g
Cholesterol 230.7 mg
Sodium 1692 mg70.5%
Total Carbohydrates 203 g67.8%
Dietary Fiber 21.2 g84.7%
Sugars 18.5 g
Protein 124 g248.9%
Vitamin A 78.5% Vitamin C 207.6%
Calcium 60.9% Iron 85.6%
*Based on a 2000 Calorie diet
Microwave at High 5 to 7 minutes, or until vegetables are tender, stirring once.
Arrange chicken in 12 x 8-in baking dish with meatiest portions to outside of dish.
Pour sauce and vegetables over chicken.
Cover with wax paper.
Microwave at High 14 to 18 minutes, or until chicken is tender and no longer pink; rearrange and spoon sauce over chicken twice during cooking time.
Serve chicken over vermicelli that has been tossed with Romano cheese.