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Breaded Chicken Cacciatore

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Brad's Breaded Chicken Cacciatore
Serves 8
A new favorite! This is a pretty quick method to make a tasty chicken dish. Serve with linguine, fettuccine or spaghetti and a fresh garden salad. Because of the breading on the chicken, no garlic bread is needed for this Italian dish!
Ingredients
  1. 8 boneless, skinless chicken thighs
Chicken Breading
  1. 1 1/2 cups Panko breadcrumbs
  2. 1 cup grated Parmesan cheese
  3. 1 Tablespoon Italian Seasoning
  4. 1/2 teaspoon black pepper
Cacciatore
  1. 12 ounces linguine, fettuccine or spaghetti noodles
  2. 1/3 cup tomato paste
  3. 1 3/4 cup chicken broth
  4. 4 garlic cloves, pressed
  5. 1 medium bell pepper, diced
  6. 1 medium onion, diced
  7. 8 ounces sliced mushrooms
  8. 1 can (14.5 oz.) Italian-seasoned diced tomatoes, drained
  9. 1 Tablespoon cornstarch
  10. 1 teaspoon salt
  11. 1/2 teaspoon coarsely ground black pepper
  12. 1/4 teaspoon chopped fresh basil leaves
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Instructions
  1. Preheat oven to 350 degrees.
  2. Line a baking sheet with aluminum foil and spray with cooking spray.
  3. Rinse chicken pieces well and trim off excess fat.
  4. Combine all breading ingredients in a gallon sized zipper bag.
  5. Add chicken pieces one or two at a time and shake until pieces are well coated.
  6. Arrange chicken on the baking sheet.
  7. Bake for 20 to 25 minutes (internal temp of 165 F).
  8. While chicken is baking, cook pasta according to package directions; drain and set aside.
  9. Combine tomato paste, chicken broth, pressed garlic, cornstarch, salt and black pepper in a bowl; mix well.
  10. Place diced bell pepper, chopped onion and mushrooms in skillet with a bit of olive oil. Sauté and stir until vegetables begin to soften.
  11. Add broth mixture and tomatoes to skillet; bring to a simmer.
  12. Stir basil into skillet and simmer 5-7 minutes or until sauce is thickened.
Notes
  1. To serve, divide noodles among plates; top with chicken and cover with sauce.
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