Grilled Chicken Breast Cacciatore

Serves: 4

Manley Abshire

1 January 1970

Based on User reviews:

43

Spice

56

Sweetness

52

Sourness

38

mins

Prep time (avg)

5.4

Difficulty

Ingredients:

1 cup

Olive Oil

3 medium

Onion (sliced)

3 cups

White Mushrooms (cleaned and quarter-cut about 1 pound)

6 large

Tomatoes (ripe, large dice)

2 tbsps

Tomato Paste

2 cups

Tomato Juice

3 tbsps

Shallot (chopped about 3 to 4)

3 tbsps

Garlic (chopped about 7 to 8 cloves)

1 cup

Basil Leaves (fresh, chopped about 1/2 bunch)

1

Salt

1

Ground Black Pepper (freshly)

12

Boneless Chicken Breasts (4 to 5-ounce)

1

Polenta (as an accompaniment, recipe follows)

1 large

Onion (chopped)

6 tbsps

Butter

8 cups

Water

2 cups

Yellow Cornmeal

1

Grated Parmesan

Directions:

1

Heat oil in a large saucepot and saute onions, peppers and mushrooms until onions begin to turn translucent and peppers begin to soften

2

Add tomatoes, tomato paste, tomato juice, shallots, garlic, basil and parsley

3

Season with salt and pepper

4

Let simmer 45 minutes until medium thickness

5

Preheat a grill to high

6

Season chicken breasts with salt and pepper

7

Grill on both sides until cooked through

8

Arrange on serving platter and spoon sauce around

9

Serve with a side of polenta (as you would mashed potatoes), and remaining sauce in a gravy boat

10

Saute onion in butter until softened

11

Add water and stir in polenta

12

Cook on low heat, stirring often, for about 40 minutes until tender

13

Sprinkle with Parmesan