Many years ago, I started making what we refer to as my chicken concoction. I guess it is a take on chicken cacciatore. If you have read any of my cooking posts, I don’t really follow recipes. I do sometimes print recipes out but then go off in another direction when it comes to measurements. I have begun to realize that because I bake so much where you have to be exact, this may be the “rebellious” part of me when it comes to cooking. So I’ll do the best I can to be exact on some things, but if it looks or tastes like it needs a little bit more of this or that, add it. 🙂
BONUS – Buy a pizza crust (Boboli works) and put this chicken and pepper concoction on the crust, top with mozzarella cheese, and follow the package directions.
Chicken & Peppers
- Sauté pan
- 2-3 boneless, skinless chicken breasts filet and cut into long strips (if you want, you can use chicken tenderloins)
- 1 can crushed tomatoes
- 5-6 bell peppers any color is fine (it looks pretty if you combine the colors)
- 1 large can French's fried onions
- 1-2 large onions
- red wine
- 2-3 cloves garlic
- Salt, pepper, granulated garlic, basil, granulated onion, and oregano to taste
- Saute the peppers and onion in olive oil until they begin getting soft. Add the garlic cloves. Continue cooking, add the wine, and seasoning.
- Add the chicken, crushed tomatoes, a little water, cover and let cook until the chicken is cooked through. Now add the fried onions, stir all together, cover again, and finish cooking.
- I usually make a bowl of Minute Rice to go with this.