R believes he may have a gluten intolerance, so while reading up on what we would have to do I stumbled upon the gluten-free goddess and decided to try this recipe and found it quite delicious. I'm not sure R loved it, but he ate his portion without complaining and that's sometimes all we can ask of him. I did have to alter it slightly to fit our needs, but this is what we came up with.
Ingredients:
1/2 large red bell pepper, sliced
1/2 large green bell pepper, sliced
1 onion
1/6 cup organic balsamic vinegar (I'm sure 1/6 of a cup equals some form of tbsp, but, I just did approximately half of 1/3 cup since I was only feeding two people)
1 tablespoons Worcestershire Sauce
1/8 cup extra virgin olive oil
1/8 cup chicken broth
1 fresh clove of garlic, minced
1 Italian seasoning
2 chicken breasts
Directions:
Preheat oven to 375 degrees F.
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.
Place the chicken breasts in the bottom of a baking pan sprayed with olive oil. Pour the balsamic pepper mixture over the chicken and arrange them evenly. Use every last drop of sauce.
Loosely cover the pan with a piece of foil and place in the center of a pre-heated oven. Bake for 45 minutes.
We served this with a spinach salad and it made for a very nice light meal.
Stealing this recipe, it sounds delish!
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