Friday, July 30, 2010

Italian Herb Chicken

I've been wanting to attempt this concoction for some time now and I'm so glad I finally did. Sometimes you have ideas swarming in your head that work and sometimes they don't. This one totally works. As it cooks, it makes the most amazing sauce! The red wine is optional but adds a great depth of flavor. While I recommend cooking with real wine (it just adds better flavor and the alcohol cooks out) you can also buy red cooking wine at the grocery store or replace the wine with stock. I served this over brown rice but by itself or noodles would also be nice.

4 bone in, skinless chicken breast
1 can crushed tomatoes
1 lemon, juiced
2 cloves garlic, minced
1 fresh oregano sprig, minced
2 sprigs fresh thyme, left whole
7-8 fresh basil leaves, minced
1/4 cup fresh parsley, minced
1 green bell pepper, sliced
1 small onion, sliced
1/4 cup red wine (optional)
freshly ground salt and pepper to taste

Remove skin from chicken breast, place in a dutch oven type baking dish. Place all ingredients on top of chicken, stir to combine
Bake for 45 minutes on 375. Serve by itself or over rice with freshly steamed green beans. Enjoy!

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