Alex's Favorite Baked Chicken
And for the first time in years I am not dreading winter.
This is my son Alex's favorite baked chicken recipe (hence the title). 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.
Recipe Source: glutenfreegoddess.blogspot.com