Chicken Cacciatore Surfers Recipe
Summary
Ingredients
| 4 chicken breasts (about 12 ounces each) | ||
| All purpose flour | 1/4 Cup (16 tbs) | |
| Salt | 1 1/4 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Vegetable oil | 1/4 Cup (16 tbs) | |
| Ripe tomatoes | 4 Large, diced | |
| Water | 1/2 Cup (16 tbs) | |
| Instant minced onion | 2 Tablespoon | |
| Sugar | 2 Teaspoon | |
| Parsley flakes | 1 Teaspoon, dried | |
| Basil leaf | 1/2 Teaspoon, crumbled | |
| 8 club rolls | ||
| 1 medium-size green pepper, halved, seeded and diced | ||
Directions
1. Skin, bone and halve the chicken breasts, then separate each half to make 2 thin cutlets.
2. Combine flour, salt and pepper in a plastic bag; add the chicken, a few pieces at a time, and coat well; shake off excess flour.
3. Saute chicken in vegetable oil in a large skillet, turning to brown on both sides; set chicken aside and keep warm.
4. Add the tomatoes, water, onion, sugar, parsley and basil to same pan; simmer, stirring frequently, about 5 minutes. Place chicken in sauce in a single layer. Simmer for about 10 minutes, or until the chicken is tender and the sauce has thickened.
5. Cut a wedge from top of each roll deep enough to hold some sauce. Place pieces of chicken and some sauce in rolls; place on serving plates; spoon remaining sauce over chicken; sprinkle tops with diced green pepper.
2. Combine flour, salt and pepper in a plastic bag; add the chicken, a few pieces at a time, and coat well; shake off excess flour.
3. Saute chicken in vegetable oil in a large skillet, turning to brown on both sides; set chicken aside and keep warm.
4. Add the tomatoes, water, onion, sugar, parsley and basil to same pan; simmer, stirring frequently, about 5 minutes. Place chicken in sauce in a single layer. Simmer for about 10 minutes, or until the chicken is tender and the sauce has thickened.
5. Cut a wedge from top of each roll deep enough to hold some sauce. Place pieces of chicken and some sauce in rolls; place on serving plates; spoon remaining sauce over chicken; sprinkle tops with diced green pepper.
Chef
