8boneless skinless chicken breast halves( approx. 4 oz each)
2largesweet red peppers, seeded & cut into 1-inch pieces
2largeyellow peppers, seeded & cut into 1-inch pieces
1largepurple onion, cut into thin slices
to tastevegetable oil cooking spray( preferably olive oil-flavoured)
1/2 cup low sodium chicken broth or 1/2 cupno-salt-added chicken broth
1/4 cupbalsamic vinegar
2tablespoonsbalsamic vinegar
3tablespoonsolive oil
2teaspoonsdried rosemary
1/2 teaspoonsalt
1/2 teaspoonpepper, freshly ground
4clovesgarlic, minced
Directions
Preheat oven to 425.
Place mushroom caps, chicken, onion, red and yellow peppers in roasting pan coated with cooking spray.
In a small bowl, mix together chicken broth and remaining ingredients.
Pour half of broth mixture into roasting pan.
Bake, uncovered, for 20 minutes.
Stir; pour remaining broth mixture intoroasting pan.
Bake an additional 10-15 minutes or until vegetablesare tenderand chicken is cooked.
Cut chicken into bit-size pieces.
Mix and serve
Reviews
“I really liked this recipe and will make it again.However, next time I’ll probably add some spicier peppers to add an extra kick.Definitely a keeper.”
“Very good chicken and veggies and so easy, made it a one pot meal, didn’t bother with potatoes or anything else. DH loved it, lots of taste he said and I agree. Love the garlic, balsamic vinegar and rosemary and we will definately make it again, surprized I didn’t find this long ago! Thanks Dancer^ â Jun 13, 2005Came back to mention that I made this just for two, worked great with just two half breasts. Thanks again.”
