Alex's Favorite Baked Chicken Mediterranean

Our evening walk. New Mexico skies are spectacular.

There's been a hint of fall in the air. The deep night sky glitters with stars. Mornings are cool, bordering on chilly. I stand outside the portal's edge, in the sand, sipping a mug of yerba mate, and scan the cottonwoods along the bosque below, looking for the tell-tale tinge of gold.

Soon they will be yellow, a golden trail north that snakes along the Chama River. It will be time for stacking pinon to burn in the kivas. I relish the warmth of the cozy fires to come, the evenings spent wrapped in thick sweaters reading, sipping cognac.

And for the first time in years I am not dreading winter.

Easy Italian comfort food- baked chiken with balsamic peppers
Baked chicken with peppers is gluten-free.

Alex's Favorite Baked Chicken Mediterranean

This is my son Alex's favorite baked chicken recipe. It's a family-style recipe that constantly changes yet retains its essential character- that of pure comfort food laced with the best of Mediterranean flavors. It's lovely served over fragrant brown rice or herbed quinoa. Or serve it with sea salt-roasted potato wedges. It's an easy weeknight dish for the chilly days of autumn.


4 split organic free-range chicken breasts [skinless are fine]
Sea salt and gluten-free Lemon Pepper seasoning, to taste
1 14-oz can Muir Glen fire-roasted tomatoes with juice
3/4 cup of your Muir Glen pasta sauce
1/4 cup balsamic vinegar
1/2 cup red wine
6 cloves garlic, chopped
2 cups of thin pepper strips- mixed green, yellow and orange peppers
2 large portobella mushrooms, sliced
10 to 12 grape or cherry tomatoes, halved
1/2 cup chopped black olives
2 heaping tablespoons capers
1/2 cup golden raisins
1 tablespoon dried basil
1 teaspoon dried oregano or marjoram


Preheat the oven to 350 degrees F.

Lightly oil a 10x13-inch baking pan with olive oil.

Wash the chicken in cold water and pat dry; season with lemon pepper; place in the baking dish.

In a mixing bowl, combine the remaining ingredients and pour over the chicken breasts.

Loosely cover with foil and bake until the chicken is no longer pink inside, anywhere from 30 to 45 minutes depending upon the size of the chicken breasts, etc.

Serve with brown rice, quinoa or mashed potatoes. Offer crumbled feta or goat cheese as a garnish.

Serves 4.

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Garrett said...

Jesus tap dancing christ that looks tasty. >O.o<

sher said...

Mmm...that looks amazing. Give me some corn tortillas and stand back, because I'm going to do some damage to that dish!

Julie said...

Have you ever tried this with another bird? I'm allergic to chicken but am wondering whether this recipe would work for turkey.

Ivonne said...

If it's a favourite of Karina's ... then I know it's good!

Thanks for sharing a treasured recipe!

GFCFMomma said...

Just made this tonight - it was amazing! Granted, I didn't have chicken breasts but I used bone-in thighs, seared it in a skillet until crispy brown, and added the sauce in a low simmer with a cover on for about 40mins.

As a side, brown rice cooked in a rice cooker with chopped up cilantro, veg broth ('stead of water), a bit of olive oil and a dash of lime and salt.

Diet schmiet.

Just wanted to let you know that my 7 yo daughter just named me "cook of the year" for this dish alone! It's our little secret...

Thank you! Makes GFCF a heck of a lot tastier.

C said...

This looks super tasty! What are your thoughts on adding cubed zucchini to this - and making it in the crockpot to avoid turning my kitchen into an inferno?

huw said...

Thanks. Made this for me and my gluten-eating boyfriend tonight and we both loved it - warmed us up on a cold(ish!) winter's evening in Sydney, Australia.

Anonymous said...

Sounds great, especially the crock pot idea. How long would you cook in the crock pot? Also, what about substituting Zucchini for the peppers since I don't seem to be able to digest the peppers? Would you still want to adjust the water content (drain the tomatoes)?

Keep up the good work!!!

Karina Allrich said...

Follow instructions for your particular slow cooker- depending upon size and temp it could vary from 4 to 6 hours, I imagine. Look up specs for chicken and veggies.


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