I thought I'd show a few steps along the way to the finished product this time.
First, you're making chicken nuggets (only better!).
Then you will saute vegetables, put them in on top of the chicken. Dump in the black olives.
Pour a jar of sauce over everything.
CHICKEN CACCIATORE BAKE
2 skinless, boneless chicken breasts, cut into one-inch pieces
Italian seasoned dry bread crumbs
1/4 cup milk
1 (8 ounce) package fresh mushrooms, sliced
2/3 cup diced yellow onion
2/3 cup diced green bell pepper
1 small can whole black olives, cut in half
1 (24 ounce) jar of pasta sauce (I recommend Newman’s Own Cabernet Marinara)
Beat egg and stir in 1/4 cup milk. Dip chunks of chicken in egg mixture and then into bread crumbs, coating well. Brown in a little oil until golden. (Chicken does not have to be completely cooked here, will complete in oven.) Place chicken in baking dish. Saute onions and bell pepper for 2 minutes then add mushrooms and saute 2 minutes more. Add onions, bell pepper and mushrooms to baking dish. Add black olives. Pour pasta sauce over all.
Bake at 350 degrees for about 30 minutes, until hot and bubbly. Serve with bowtie or penne pasta.
Yield: 4 servings