Italian: chicken cacciatore (contadina)

Yield: 8 Servings

1/2 c All-purpose flour      2 ts Salt divided
1/2 ts Pepper divided      3 tb Olive oil
3 To 3-1/2 pounds chicken      4 Breasts
4 thighs skin Removed      1 c Sliced onion
1 c Sliced mushrooms      1 c Green pepper rings
2 Cloves garlic minced      2 ts Dried oregano leaves crush
1 ts Dried basil leaves crushed      3 1/2 c (29-oz can) tomato sauce
1 3/4 c (14-1/2 oz can) Contadina Whole Peeled Tomatoes and Juice      1 lb Dry pasta

cooked and Drained or 2 cups rice Cooked Combine flour 1 teaspoon salt and 1/4 teaspoon pepper. Coat chicken pieces with seasoned flour. In 10-inch skillet heat 2 tablespoons oil; saute chicken pieces and arrange in a 13X9X2-inch baking dish; set aside. Add remaining oil to skillet; saute onion mushrooms green pepper garlic oregano and basil. Cook for 3 to 4 minutes stirring occasionally. Mix in tomato sauce and whole tomatoes and juice. Simmer for 15 minutes; pour over chicken. Bake in preheated 350-degree F. oven for 30 minutes. Cover and bake for additional 15 minutes. Serve over hot pasta or rice. SOURCE: Contadina