Baked Chicken Cacciatore


  • 2 lbs. Skinless Boneless Chicken Breast Cutlets
  • 1 medium Red Bell Pepper
  • 1 medium Green Bell Pepper
  • 1 small Onion
  • 1 28 oz. can No Salt Added Diced Tomatoes
  • ¾ cup Low/No Sodium Chicken Broth
  • ¾ cup White Cooking Wine
  • 2 tbsp. Extra Virgin Olive Oil


  • 1 tsp. Course Ground Black Pepper
  • 3 Garlic Cloves Sliced Thin Or Finely Chopped
  • 1 ½ tsp. Dried Oregano
  • 1/3 cup Coarsely Chopped Fresh Basil Leaves
  • Nutritional Yeast to taste


  • Pre-heat oven to 375°.
  • Chop bell peppers into ¼” strips and cut in half.
  • Coarsely dice onion.


  • In large sauté pan, heat oil over medium-high heat.
  • Add chicken and sear lightly on both sides to lock in moisture and begin the cooking process.
  • Transfer chicken to plate and set aside.
  • Add bell peppers, onion and garlic to pan. Sauté till onion is tender (3-4 minutes).
  • Add cooking wine and simmer until reduced by half (2-3 minutes).
  • Add tomatoes with their juice and oregano. Return the chicken to the pan.
  • Simmer over medium heat for about 15 minutes to help speed the cooking time.
  • Transfer mixture to covered casserole dish and place in oven for 25 – 30 minutes till chicken is cooked through and fork tender. (Foil can be used if you don’t have an oven safe lid.)
  • Garnish liberally with chopped basil.

Serving Suggestion & Tips:

  • Serves 4-5
  • Should freeze well for future enjoyment.
  • Sprinkle nutritional yeast on top in place of parmesan cheese and enjoy!