Parmesan Chicken Cacciatore
|Whole chicken breasts||2|
|Butter||30 Milliliter (2 Tablespoons)|
|Onion||1 , diced|
|Mushrooms||50 Milliliter, sliced (1/4 Cup)|
|Green pepper||125 Milliliter, diced (1/2 Cup)|
|Garlic||1 Clove (5 gm), chopped|
|Canned italian tomato sauce||14 Ounce (398 Milliliter, 1 Can)|
|Parmesan cheese||50 Milliliter, grated (1/4 Cup)|
Cut the breasts in half and bone them.
Melt the butter at 100% for 40 seconds, add the onion, mushrooms, green pepper and garlic and cook at 100% for 3 to 4 minutes.
Stir in the tomato sauce.
Arrange the breasts in the bottom of a casserole dish and cover them with the vegetables and the sauce.
Cover and cook at 70% for 7 minutes.
Give the dish a half-turn, rearrange the breasts and baste them with the sauce.
Cover and cook at 70% for 7 minutes or until the breasts are done.
Sprinkle with Parmesan cheese, cover and let stand for 5 minutes before serving on a bed of pasta.