10 minute Chicken Cacciatore using a pan and rice cooker

Prep time: 10 minutes, cook time 1 hour

Yield: 1-2 servings

Use the bag to pick up the chicken

tools needed:

1. frying pan
2. rice cooker
3. ziplock bag
4. heavy knife

Ingredients:

This is how you "batter" chicken

1. Oil
2. One chicken breast
3. One 14.5 can stewed tomatoes
4. chicken broth
5. Around 3 tablespoons Bisquick or other baking or pancake mix
6. salt and pepper
7. mushrooms (save time and buy the pre-sliced)
8. cherry tomatoes or frozen (or fresh) bell peppers
9. pasta

Directions:

No need to get out the strainer

The steam will cook the pasta

1. Put two tbsp oil in the pan and set over a medium flame ( around 450 degrees F)
2. Put around 3 tablespoons of baking mix, a couple shakes of salt and a couple shakes of pepper into a ziplock bag
3. put your hand around the bag and use it to pick up one chicken breast (no need to get raw chicken on your hands)
4. seal the bag and whack it with the back of a heavy knife to tenderize it
5. massage the bag to coat the chicken with the baking mix
6. start the chicken browning (ideally, the inside of the pan will be around 320 degrees F)
7. while the chicken is browning, pour one can stewed tomatoes into rice cooker bowl
8. add enough chicken broth to bring it to the one-cup line
9. add a handful of mushrooms and a handful of cherry tomatoes or frozen bell peppers
10. add one tablespoon of Oregano 
11. mix in 175 grams of pasta 
12. once the chicken is browned, put it on top in the rice cooker and cook on white rice setting