By: Kecia’s Flavor Breakthrough!
Chicken in the fridge¼ it has been such a busy week I haven’t had a chance to cook dinner the past two nights! I want to make something tonight and it is time to bring out the braising pot tonight I think. Don’t worry if you don’t have one, you can still make this meal in an oven proof skillet or transfer to a casserole to bake. It is fairly quick and will be tender and tasty!
- 1 Tbsp. Olive Oil
- 3 Boneless Skinless Chicken Breasts
- 1 Onion, Julienned
- 1 Bell Pepper, Chopped
- 4 Cloves, Garlic Minced
- ½ Cup Dry White Wine
- 2 Cups Diced Tomatoes
- 2 Tsps. Italian Seasoning
- 1 Tsp. Oregano
- 2 Tsp. Honey
- Salt and Pepper
- ½ Cup Shredded Mozzarella
Preheat oven to 375°F
Heat olive oil in your pot over medium high heat. Cut the chicken in half, length wise. Place in oil. Be careful, it will splatter a bit. Cook on each side until it starts to brown, about two minutes each side.
Add the onion and bell pepper and cook until the onion becomes slightly translucent.
Now stir in the garlic and cook an additional minute.
Use the wine to deglaze the pot and scrap up any bits that have stuck to the bottom.
Add the balance of the ingredients except the cheese and stir thoroughly. Taste and adjust your seasoning if needed. Place lid on pot or transfer to prepared casserole dish and cover with foil.
Bake for an additional half hour or until chicken reaches an internal temperature of 165°F. Remove from oven.
Sprinkle with cheese and recover.
Let stand for a few minutes until the cheese melts.
Serve with some pasta or alone.