Chicken Cacciatore

If you haven’t made The Hubby Chef Spaghetti Sauce, you’ll want to start there. This in one of the reasons I always make plenty of spaghetti sauce.  I simply pulled a ziplock bag of this sauce and 4 chicken breasts out of the freezer, put them in a bowl of water to thaw and turned my convection oven to 375F (regular oven to 400F).

• 4 chicken breasts, pounded out until somewhat flat
• 2 cups The Hubby Chef Spaghetti Sauce
• 2 Tbsp capers
• 1 Tbsp olive oil

I like to pound the chicken breast flat with a little wax paper.  Dust with a mixture of 1 tbsp kosher salt, 1 tsp garlic powder and 1/2 tsp of ground black pepper.  Get the oil hot in an oven-safe skillet and sear each side of the chicken for 3-4 minutes until you have a golden brown sear.

Top each breast with a good amount of the sauce (remember, this is 1 WW point sauce) and top with some capers.  Place the skillet, uncovered, in the oven for 20 minutes (25 if you didn’t pound the breasts).

You’re done!  This chicken will be very moist and by adding one ingredient (the capers) you’ve turned leftover spaghetti sauce into a delicious cacciatore!

I served this with steamed broccoli with a little butter spray, grilled sweet potatoes and gave the entire plate a light dusting with smoked salt.

1 WW Freestyle Points per all you can eat (that includes the topping!!!)