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Holy Moly La Dee Da Chicken Cacciatore



  • 1 package boneless chicken breasts (approx 2 lbs)
  • 1 jar of La Dee Da 12 Vegetable Tomato Sauce
  • 1/2 cup chickpea flour for dredging
  • 3 tbsp EVOO
  • 3/4 cup dry white wine
  • 3/4 cup reduced-sodium chicken broth
  • 1/4 cup coarsely chopped fresh basil
  • Salt and pepper to taste


  1. Sprinkle chicken breasts with salt and pepper then dredge the chicken pieces in the chickpea flour to coat lightly.
  2. In a heavy saucepan heat the olive oil over medium heat add the chicken breast pieces to the pan and sauce just until brown, approximately 5 minutes per side.
  3. Transfer to plate and set aside. Add the two jars of 12 Vegetable Tomato Sauce to same pan, add the white wine and chicken broth and bring to a gentle simmer and add the chicken pieces back in.
  4. Continue simmering over medium-low heat until chicken is cooked through, approximately another 30 minutes.
  5. Using tongs, transfer the cooked chicken to a serving platter, simmer the remaining sauce until it thickens, about 3 minutes.
  6. Spoon the mixture overtop of chicken on platter and top with fresh basil.
  7. Enjoy!

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