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Ingredients

1 (14 ounce) jar chunky pasta sauce 1 (16 ounce) jar mild picante sauce 1 (10 ounce) can whole tomatoes 1 (6 ounce) can tomato paste ⅓ cup grated Parmesan cheese 1 tablespoon dried oregano 1 tablespoon dried thyme 1 tablespoon dried parsley cayenne pepper to taste salt and pepper to taste 6 skinless, boneless chicken breast halves 1 ½ cups uncooked white rice 3 cups water

Nutrition Info

433.9 calories carbohydrate: 60.5 g cholesterol: 66.1 mg fat: 6.4 g fiber: 4.8 g protein: 32.3 g saturatedFat: 2.1 g servingSize: - sodium: 1163.2 mg sugar: 12.9 g transFat: : - unsaturatedFat: : -

In a large pot over medium-low heat, mix the pasta sauce, picante sauce, tomatoes, tomato paste, and Parmesan cheese. Season with oregano, thyme, parsley, cayenne pepper, salt, and black pepper.
Place the chicken in a separate pot with enough water to cover. Bring to a boil, reduce heat to low, and simmer 25 minutes, until chicken juices run clear.
Transfer chicken to the pot with the sauce mixture. Cover, and cook on low 1 hour.
In a separate pot, bring the rice and water to a boil. Reduce heat to low, cover, and simmer for 20 minutes. Serve the chicken and sauce over the cooked rice.

6 servings

Chicken breasts with a quick and great sauce over rice.