Neither my husband nor I are big fans of chicken breasts but we eat them because they are healthier than dark meat (not that we don't treat ourselves with dark meat occasional).
This Pepper and Tomato recipe makes an average chicken breast so juicy and tender that we don't mind eating them at all. The green peppers not only add flavor but provide some extra vitamin C to our diets. Every time we make it we are surprised how good it is. This recipe makes 4 servings.
4 skinless, boneless chicken breasts
1 cup plain tomato sauce
2 tbsp brown sugar
1/2 cup chopped onions
1 diced green pepper
1/2 tsp dry mustard
1 tbsp Worcestershire sauce
1/3 cup vinegar
Arrange chicken in a 11 x 7 casserole dish. Combine all ingredients from tomato sauce down to vinegar in a bowl and mix well then pour mixture over the chicken in. Lift up chicken to make sure sauce coats the bottom and to position some peppers underneath. I like to cover the casserole dish with tinfoil so it doesn't evaporate too quickly. Bake in oven for one hour at 325 degrees F.
Serve one breast on a bed of rice with a scoop of sauce and green pepper. Do not forget to add your side vegetable.
This makes a great left over for lunch or supper the next day. It freezes ok but do not leave it for longer than a week in the freezer.
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M. E. Wood lives in Eastern Ontario, Canada. If you are going to find this eclectic reader and writer anywhere it is probably at her computer. For more information visit her official website.