Italian Chicken

 Tender, juicy chicken breasts baked, slow cooked, or made on the grill is perfect any time of year.  By slow cooking or baking, the chicken stays juicy and not dried out.  Herbs and spices compliment the chicken breasts, making them a favorite in our house.

Ingredients

4 chicken breasts, with skin removed
salt and pepper
2 Tbs. oil
1 (14 1/2 oz.) can beef stock or chicken stock
1 (14 1/2 oz.) can diced tomatoes with green chilies
1 (15 oz.) can Italian flavored tomato sauce
1 sweet pepper, diced
1 onion, chopped
2 cloves garlic, minced
1 1/2 tsp. chili powder
1/2 tsp. Italian seasoning
1 Tbs. garlic powder
1/2 tsp. pepper
1 tsp. onion powder
1/3 c. flour
1/2 c. water
hot cooked pasta
Italian cheese
Parmesan cheese

Directions

In a heavy cast iron skillet, heat oil. Season the chicken breasts with salt and pepper. Add chicken breasts. Brown the chicken breasts on both sides.

In a bowl, combine stock, tomatoes, tomato sauce, sweet pepper, onion, garlic, chili powder, garlic powder, pepper, and onion powder. Pour over the chicken.  Cover and place in the oven at 170° or cook over in a slow cooker for 4 to 5 hours or until the meat is tender and done and tests at 165° when a meat thermometer is inserted into the thickest part of the chicken. Remove chicken.

In a small bowl, combine flour and cold water. Stir until smooth.  Turn the heat to medium high under the skillet holding the juices. If most of the juice has evaporated, pour in some more beef stock. Whisking constantly, pour this into the skillet.  Bring to a boil. Cook and stir for 2 minutes, or until thickened. Serve over chicken and hot pasta. Top with Parmesan cheese, or Italian cheese.