Cacciatore Chicken Breasts

• 1/2 medium onion, sliced and separated into rings
• 1/2 medium green pepper, sliced
• 1 Tbsp olive oil
• 2 boneless skinless chicken breast halves
• 3/4 C canned stewed tomatoes
• 2 Tbsp chicken broth
• 1/4 tsp garlic salt
• 1/4 tsp dried rosemary, crushed
• 1/8 tsp pepper

1. In a large skillet, saute onion and green pepper in oil until crisp-tender. Remove and keep warm. Cook chicken over medium-high heat for 4-5 minutes on each side or until juices run clear. Remove and keep warm.
2. Add the tomatoes, broth, garlic salt, rosemary and pepper to the skillet; cook and stir until heated through. Add onion mixture. Serve over chicken.


Robyn's notes: I served this over rice, and it was really quite pretty and filling. He and I both liked it. It went quickly (about 30 minutes) but once started there was no walking away from it.

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often