2 tablespoons olive oil
3 tablespoons Italian-style seasoning
1 1/2 pounds red skinless, boneless chicken breast halves
1 medium onion, sliced
1 medium green bell pepper, sliced
1 medium green bell pepper, sliced
3 cloves garlic, minced
2 cups Italian-style seasoning
1 (16 ounce) can Italian-style pasta sauce
1 (16 ounce) can tomato paste
1/2 cup olive oil
1 cup chopped fresh basil
1 (16 ounce) can whole kernel corn, drained
1 (16 ounce) can whole kernel corn, drained
1 large tomato, sliced into 1 inch rounds
Heat olive oil in a large skillet over medium heat, and saute the chicken until golden. Remove breasts from skillet, and place in a dish or bowl.
Heat olive oil in a medium saucepan over medium heat. When the chicken is cooked, stir in onion and bell pepper until tender and crisp. Add garlic and Italian-style seasoning. Slowly cook and stir over medium heat until chicken is golden brown. Stir in Italian-style pasta sauce, and allow to heat through.
When the chicken is cooked, stir in the tomato sauce, tomato paste, olive oil, and chopped basil. Reduce heat to low; continue cooking until the chicken is cooked through (about 5 minutes). Mix in Italian-style pasta sauce and tomato paste. Remove from heat and stir in corn, cornmeal, tomato, and bread crumbs.