Chicken Cacciatore

MAKES 6 SERVINGS

Authentic cacciatore is an Italian classic! Cacciatore refers to a meal prepared “hunter style,” with chicken, onions, and tomatoes. This version adds a twist—instead of a sauce,  use a delicious Mediterranean inspired marinade for the chicken. If you’re looking for a satisfying recipe for your next family lunch, look no further.

INGREDIENTS

3 tablespoons extra-virgin olive oil, divided
2 pounds boneless, skinless chicken breast
4 garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon fresh thyme
1 teaspoon sweet paprika
1 teaspoon salt
½ teaspoon black pepper
Juice of ½ lemon
1 medium onion, thinly sliced
6 small Roma tomatoes, halved
¼ cup fresh parsley
2 tablespoons chopped fresh basil leaves

INSTRUCTIONS

1. Preheat the oven to 400°F and coat a baking dish with 1 tablespoon of the olive oil.
2. Place the chicken breasts on a cutting board and pound with a meat mallet until the chicken is ½ inch thick.
3. Whisk together the garlic, oregano, thyme, paprika, salt, pepper, lemon juice, and the remaining 2 tablespoons of olive oil in a large bowl until well combined.
4. Place the flattened chicken breasts into the bowl and massage the marinade into the chicken, coating well.
5. Arrange the onion and tomatoes in an even layer on the bottom of the prepared baking dish.
6. Place the chicken breasts on top of the onion and tomatoes and cover with aluminum foil. Bake for 10 minutes.
7. Remove the aluminum foil and set aside. Bake the chicken for an additional 8–10 minutes, until it is thoroughly cooked.
8. Remove the chicken from the oven, re-cover with the aluminum foil, and let sit for
5–10 minutes.
9. Garnish with parsley and basil and serve! Refrigerate leftovers in an airtight container for up to 3 days.

This AMAZING recipe and more can be found in my new Diabetic Kitchen cookbook here