Shelly's Recipe

MEDITERRANEAN CHICKEN

Category: Chicken

4 split chicken breasts
1 (14 oz) can diced tomatoes with juice
3/4 cup tomato based pasta sauce
1/4 cup balsamic vinegar
1/2 cup red wine
6 cloves garlic, chopped
2 cups of thin pepper strips (mixed green, yellow and red peppers)
2 large Portobello mushrooms, sliced
10-12 cherry tomatoes, halved
1/2 cup chopped black olives
2 tbsp capers
1/2 cup golden raisins
1 tbsp dried basil
1 tsp dried oregano or marjoram
Sea salt
Lemon pepper seasoning, to taste

Preheat the oven to 350. Lightly oil a 13x9 inch baking pan with extra virgin olive oil.

Wash the chicken in cold water and pat dry; season with the 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.

Serve with brown rice or mashed potatoes. Serves 4.