Baked Chicken Parmesan
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COVID-19 is Not Considered a Food-Borne Pathogen
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In The Fresh Meat Case
PREP TIME: 5min COOK TIME: 15min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 10g||15%|
|Saturated Fat 1g||5%|
|Total Carbs 30g||10%|
|Dietary Fiber 4g||16%|
|Vitamin A 8%|
|Vitamin C 90%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1/2 cupall purpose flour
1/4 tsp.black pepper
2 tbsp.olive oil
1 large green bell pepper, sliced
1 medium onion sliced
1 (28 oz.)can diced tomatoes with garlic, basil and oregano
Into a shallow dish, mix together the flour, salt and black pepper. Dredge the chicken lightly in flour and set aside.
In a large skillet, heat the olive oil over medium high heat. Add the chicken and sauté for about 2 to 3 minutes per side until browned and cooked through. Chicken is done when a meat thermometer inserted in the center reaches 170°F. Remove chicken and set aside.
Add the peppers and onions to the skillet. Cook for about 3 to 5 minutes until lightly browned. Add the tomatoes with their juices and simmer for about 5 to 7 minutes until vegetables are tender.
Nestle the chicken into the tomato sauce and reduce the heat to medium low. Simmer for about 2 to 3 minutes until chicken is heated through and sauce has thickened. Serve Skillet Chicken Cacciatore with pasta if desired.
Skillet Chicken CacciatoreAdd Your Comment