CHICKEN CACCIATORE

(4 servings)

3 large chicken breast halves (pref. on the bone)

Chicken broth, no salt added

1 onion, sliced or coarsely chopped

1 green pepper, cut in 1-inch chunks

4 cloves garlic, sliced

8 oz. mushrooms, sliced

1 Tablespoon fennel seed, crushed

1 Tablespoon dried (or 3 tablespoons fresh) oregano (P2 and 3 only)

1 to 3 Tablespoons fresh parsley, coarsely chopped

1 can (28 oz.) diced tomatoes, no salt added

Place breasts in single layer of baking pan with 2" high sides, I used a square glass cake pan. They should pretty well fill up pan.

Saute onion, garlic and pepper in broth in non-stick pan over med-high heat until they start to get soft, about 10 minutes, stirring frequently. Add mushrooms and cook at least 10 minutes more, stirring and adding broth so it stays most. Add fennel, and cook a couple minutes more. Add oregano and parsley.

Pre-heat oven to 375 degrees. Add canned tomatoes to vegetable mixture, stirring occasionally, for about 10 minutes. Spoon vegetable mixture over breasts. Place in oven and bake for 1 hour.

This is awkward if you actually need four servings at one meal, but if you only need two servings, you can pull the remaining chicken apart and off the bone, storing it in the sauce for two future lunch or supper servings.