Chicken with Tomatoes and Zucchini

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This is the result of combining the experience of one recipe (Chicken Cacciatore) with the exploration of two new ones (Rabbit with Tomatoes, pg. 393 and Eggplant Parmesan, pg. 400 from my favorite Italian cookbook.)  I figured this meal was going to be either a complete miss or really good.

It was a HIT! Charlie & I CHOWED DOWN! TWICE!  It made excellent leftovers.  Maggie wouldn't touch it, no surprise there.  Max's favorite part was the homemade tomato sauce.  He totally grooved on the sauce.  YEAAAH!!!

HERE'S ALL THERE'S TO IT

Serves 4 to 6

For the homemade tomato sauce

• 1 (28 ounce) can whole tomatoes
• 1/2 small yellow onion, diced
• 1/4 large red bell pepper, diced
• 2 tablespoons good olive oil
• 2 large garlic cloves, minced
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 1/2 teaspoon dried oregano

In a medium pan over medium heat, cook onion, bell pepper in olive oil until soften.  Add in garlic, cook 2 to 3 minutes, careful not to burn the garlic.  Pour in whole tomatoes and add dried spices.  Cover with lid, allow for stream to escape.  Bring to a boil, reduce heat to a simmer and cook for 20 minutes. Stirring occasionally to help break down tomatoes.

In the meantime, preheat the oven to 425ºF degrees and prep the veggies and chicken.

• 3 zucchini, sliced lengthwise, 1/2 inch slices
• remaining 3/4 red bell pepper, cut into 1/2 inch slices
• Romano cheese, thinly shredded
• good olive oil
• salt & fresh ground pepper

• 2 skinless, boneless chicken breasts
• 4 slices of uncooked bacon, cut in half

• 4 to 6 servings spaghetti

Use a 13 inch by 9 inch casserole dish sprayed with nonstick cooking spray.  Toss the zucchini and bell pepper slices with a little olive oil right in the dish then spread evenly.  Season generously with salt & pepper. Add a layer of Romano cheese.

Cut chicken lengthwise in half, then each piece is cut lengthwise in half again to make thinner, evenly sized strips.  Next, lay the chicken strips across the zucchini, then lay a piece of bacon over each chicken strip. Bake 20 minutes.

Now it's time to remove the homemade tomato sauce from the heat.  CAREFULLY CAREFULLY puree the sauce with an immersion blender or pour into a drink blender and process until smooth.  Pour sauce all over chicken and veggies, covering everything.  Return to oven for 20 more minutes of baking.

Now go cook the spaghetti and set the table for some good eats.  And if you have room in the oven, now is a good time to heat up some garlic bread.

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