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Categories:
olive oil chicken breasts tomatoes red peppers balsamic vinegar capers red chili pepper fresh basil flat leaf parsley cornstarch water rice
Viewed: 143 - Published at: 6 years agoIngredients
- 1 tablespoon olive oil
- 4 (6 ounce) boneless skinless chicken breasts
- 1 (14 ounce) can diced tomatoes
- 2 roasted red peppers, diced
- 1/4 cup balsamic vinegar
- 2 tablespoons capers
- 1/4 teaspoon red chili pepper flakes
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh flat leaf parsley
- cornstarch (optional)
- water (optional)
- cooked rice or couscous
Method
- Preheat oven to 400 degrees.
- Heat oil in non-stick skilled over medium high heat.
- Lightly brown chicken pieces and transfer to shallow, oven-rpoof dish.
- Combine tomatoes, red peppers, vinegar, capers and chili flakes.
- Pour over chicken.
- Bake in oven for 25 minutes or until cooked through.
- Remove from oven.
- If desired, thicken sauce with mixture of cornstarch and water.
- Sprinkle fresh basil and parsley over top.
- Serve the chicken and sauce over rice or couscous.
