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TINA'S TIME

HOT SKILLET CHICKEN CACCIATORE

Well, I have had a little break. Gene and I really needed a break, so, we took a little trip to New York. We had a great time and seeing Niagara Falls was really awesome. While in Buffalo, we went to the Anchor Bar where Buffalo Wings were started. This made me start thinking of some of my Favorite chicken recipes. This is one of my Favorites. I will never be famous for it, but it is really good!


HOT SKILLET CHICKEN CACCIATORE


One pack of chicken tenders (about 10 -12)

flour

olive oil

one can of tomato sauce

one teaspoon of garlic

half a teaspoon of oregano

1/2 - 1 cup of Crusty Rusty's Hot bloody Mary Mix.

grated Parmesan cheese

shredded cheddar

spaghetti noddles


Heat olive oil in an oven proof skillet. Lightly flour the chicken tenders and brown both sides in the hot olive oil and season with salt and pepper. In a mixing bowl, combine tomato sauce, garlic, oregano and the bloody Mary mix. Pour the sauce over the chicken tenders. Sprinkle heavily with Parmesan cheese and a layer of shredded cheese.

Cover and bake in a 350 degree oven for 30 minutes. After 25 minutes, remove the lid and add a little more cheese if desired. Serve over a bed of cooked spaghetti. It is delicious.


* You can order the Crusty Rusty's Hot Bloody Mary Mix at www.gotmountainlife.com



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