Friday, July 15, 2011

Chicken and Balsamic Peppers

I didn't start cooking with peppers until I got my own apartment in college. My roommate and I have come up with so many different ways to cook them. We put them in salads, pasta, and stir frys. They are so versatile. When I saw this recipe on a gluten free website, it was a no brainer to try. It was super simple and pretty tasty. I wasn't a huge fan of the chicken. I didn't think it had to much flavor, unlike the peppers. Next time I will probably just make this as a side dish or throw the peppers on some pasta.

4 large ripe bell peppers: red, green, orange, yellow; cored and sliced thin
1 large sweet onion, sliced thin
1/3 cup balsamic vinegar
2 tablespoons gluten-free worcestershire sauce
1/4 cup extra virgin olive oil
1/4 cup chicken broth
6 fresh cloves of garlic, chopped
1 tablespoon dried basil
1/2 teaspoon thyme
1/2 teaspoon rosemary
4 fresh split chicken breasts
Sea salt and ground pepper, to taste

Preheat oven to 375 degrees F.

Toss the pepper and onion slices in a large bowl. Fork-stir the 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.

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.

Loosely cover the pan with a piece of foil and place in the center of a pre-heated oven. Bake for 45 minutes to an an hour or so (the time depends on how thick the chicken is. when it's done, the chicken should no longer be pink and the peppers should be soft)

Serve with quinoa or a side of brown rice pasta coated in garlic salt and fresh parmesan.

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