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4 bone-in chicken breasts
4 cloves garlic, chopped
1 (14 ounce) jar pizza sauce
1 (8 ounce) jar medium taco sauce
1 medium onion, cut into wedges
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 cup frozen corn
1/2 cup water
2 tablespoons olive oil
2 teaspoons chopped fresh parsley
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
Sprinkle chicken breasts with salt and pepper. In large, deep skillet over
medium-high heat, warm oil. Add chicken breasts and saute until browned on all
sides, about 3 minutes per side. Remove chicken and set aside.
Reduce heat to medium-low and pour off all but 1 tablespoon oil. Add onion,
garlic and bell peppers; cook, stirring often, until softened, about 6 minutes.
Stir in pizza and taco sauces; add water and parsley. Return chicken to skillet;
bring sauce to simmer. Reduce heat to low; cover and simmer for 20 minutes,
turning chicken after 10 minutes.
Stir in corn, turning chicken again; continue to simmer uncovered for another
10 minutes. Spoon into serving dish, sprinkle with corn stuffing.
Serve over rice or pasta.
Servings: 4
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