Oven-baked Chicken with Capsicum
A great dish to be prepared in advance; assemble it, cover with foil, and chill until you are ready to bake it (and add extra time to the baking- 10 to 15 minutes). Best for family dinner and party.
4 large ripe bell peppers: red, green, orange, yellow; cored and sliced thin, if unavailable only green capsicum.
4 large tomatoes, round-sliced
1 large sweet onion, sliced thin
1/3 cup organic balsamic vinegar
2 tablespoons gluten-free Worcestershire Sauce
1/4 cup extra virgin olive oil
1/4 cup or so chicken broth
6 fresh cloves of garlic, chopped
1 tablespoon dried basil
1/2 teaspoon thyme
1/2 teaspoon rosemary
4 fresh breasts of chicken, rinsed and patted dry
Sea salt and ground pepper, to taste
1) Preheat oven to 375ºF.
2) Toss the pepper and onion slices in a large bowl. In a large measuring cup, fork-stir your sauce using: balsamic vinegar, Worcestershire, olive oil, broth, chopped garlic, and herbs. Pour the sauce over the sliced peppers and onions and toss well to coat.
3) Place the split chicken breasts in the bottom of a baking pan sprayed with olive oil. Season with sea salt and pepper, to taste. Pour the balsamic pepper mixture over the chicken and arrange them evenly. Use every last drop of sauce.
4) Loosely cover the pan with a piece of foil and place in the center of a pre-heated oven. Bake for 20 minutes. Spoon the sauce all over the peppers and chicken breasts to keep everything happy and moist, recover it and continue to bake until everything is melt-in-your-mouth tender (depending upon the thickness of the chicken, and the size of your pepper strips, and your particular oven and altitude it could be an additional 10 minutes or 20 minutes).
Note: You want the chicken to be cooked through (no longer pink inside) and the peppers to be limp and soft.
5) Serve with a side dish of cooked white rice, pasta or creamy mashed potatoes, and crisp baby greens on the side. Serves 4.