South of the Border Chicken Cacciatore 4 chicken breasts, with bone-in 1/8 teaspoon salt 1/8 teaspoon freshly ground black pepper 2 tablespoons olive oil 1 medium onion, cut into wedges 4 cloves garlic, chopped 1 red bell pepper, thinly sliced 1 green bell pepper, thinly sliced 1 (14 ounce) jar pizza sauce 1 (8 ounce) jar Ortega® Medium Taco Sauce 1/2 cup water 2 teaspoons chopped fresh parsley 1 cup frozen corn Sprinkle chicken breasts with salt and pepper. In large, deep skillet over medium-high heat, warm oil. Add chicken breasts and saute until browned on all sides, about 3 minutes per side. Remove chicken and set aside. Reduce heat to medium-low and pour off all but 1 tablespoon oil. Add onion, garlic and bell peppers; cook, stirring often, until softened, about 6 minutes. Stir in pizza and taco sauces; add water and parsley. Return chicken to skillet; bring sauce to simmer. Reduce heat to low; cover and simmer for 20 minutes, turning chicken after 10 minutes. Stir in corn, turning chicken again; continue to simmer uncovered for another 10 minutes. Serve over rice or pasta. Servings: 4