A friend of mine gave this recipe to me after preparing it for us when I had just come home from the hospital after giving birth to our son. It's easy to prepare and absolutely delicious. The chicken is so well flavored and extremely moist that I had no problem preparing this dish for my son with all of his food allergies since it had protein and vegetables, all of which he could eat. And because the meat was so tender it was easy for him to chew. You can pair it with rice or roasted new potatoes for a complete meal deal. Yummy!
Ingredients:
3-4 chicken breasts
1-2 bell peppers (red, green, yellow), chopped
1 medium onion, chopped
2-3 tablespoons of extra virgin olive oil
1/2 cup rose zinfandel or similar
1 small can diced tomatoes (if you want more spice use the Italian stewed or Mexican stewed tomatoes)
1/2 cup chicken broth
oregano, parsley, salt, pepper, and sugar to taste
Preparation:
Preheat oven to 350 degrees.
Saute peppers and onions in olive oil. Add chicken breasts, brown on both sides.
Mix wine, diced tomatoes, chicken broth and spices in a separate saucepan, heat until slightly reduced.
Place chicken, peppers, and onions in an oven safe pan, pour sauce over top. Cover with foil, bake for 45 minutes.
Note: for even more flavor you can add a few tablespoons of capers. Mmmm Mmmm.
Buon Appetito!
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