Chicken Cacciatore

• 1 (2 to 3 lb.) frying chicken, cut up
• 2 onions, sliced
• 1 large green pepper, sliced or diced
• 2 c. stewed Italian tomatoes
• 2 to 3 lb. butter or margarine, sliced
• 1 1/4 tsp. salt or to taste
• 1 tsp. oregano
• 1 c. mushrooms or fresh
• 1 tsp. pepper or to taste
• paprika (to cover the top of chicken in the pan)
• 2 whole bone-in chicken breasts (about 2 lb.), split in half and skinned
• 2/3 c. nonfat Italian salad dressing
• 1 c. seasoned bread crumbs
• 1/2 c. orange juice
• 1/4 c. apricot preserves

1. Marinate chicken in Italian dressing for at least 1 hour, turning occasionally.
2. When chicken is finished marinating, preheat oven to 350u0b0.
3. One by one, shake excess dressing form each chicken breast and dredge breasts in seasoned bread crumbs.
4. Place chicken on a baking sheet that has been sprayed with nonstick cooking spray.
5. Bake for 40 to 45 minutes.

chicken, onions, green pepper, italian tomatoes, butter, salt, oregano, mushrooms, pepper, paprika, nonfat italian salad dressing, bread crumbs, orange juice, apricot preserves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=835970 (may not work)