4 split chicken breasts [skinless are fine]
Lemon Pepper seasoning, to taste
1 (14oz can) fire-roasted tomatoes with juice
3/4 cup of your favorite pasta sauce
1/4 cup balsamic vinegar
1/2 cup red wine
6 cloves garlic, chopped
2 cups of thin bell pepper strips- mixed green, yellow and orange peppers
2 large Portobello 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°F.
Lightly oil a 10×13-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.
Nutrition per Serving:
1.8g Saturated Fat,