Ingredients:
6 large boneless skinless chicken breasts
2 stalks celery, coarsely chopped
1 large onions, coarsely chopped
1 large green peppers, coarsely chopped
3 cloves garlic, crushed and chopped
1 lb fresh mushrooms, halved if large
1/2 cup green olives or 1/2 cup black olives, coarsely chopped
1 1/2 teaspoons italian seasoning, crushed
1/2 teaspoon crushed red pepper flakes, for heat (optional)
1 cup crumbled blue cheese
2 cups prepared low-carb spaghetti sauce
1/2 cup cabernet sauvignon wine or 1/2 cup merlot or 1/2 cup sangiovese wine
Directions:
In a large greased baking or roasting pan, place the chicken breasts and top with all of the vegetables.
Sprinkle with the seasonings and cheese.
Top with the spaghetti sauce mixed with the wine.
Cover tightly with foil and bake at 300 degrees for 2 hours.
Refrigerate overnight to meld and deepen flavors.
Reheat uncovered at 350 until hot and bubbly.
If you’re not counting carbs, serve this over pasta, but it’s just as great on its own.
Servings: 6
Time preparation: 15 min.
Time total: 165 min.