Ingredients:
1 tablespoon olive oil
4 (6 ounce) boneless skinless chicken breasts
1 (14 ounce) cans diced tomatoes
2 roasted red peppers, diced
1/4 cup balsamic vinegar
2 tablespoons capers
1/4 teaspoon red chili pepper flakes
1/4 cup chopped fresh basil
1/4 cup chopped fresh flat leaf parsley
cornstarch (optional)
water (optional)
cooked rice or couscous
Directions:
Preheat oven to 400 degrees.
Heat oil in non-stick skilled over medium high heat.
Lightly brown chicken pieces and transfer to shallow, oven-rpoof dish.
Combine tomatoes, red peppers, vinegar, capers and chili flakes.
Pour over chicken.
Bake in oven for 25 minutes or until cooked through.
Remove from oven.
If desired, thicken sauce with mixture of cornstarch and water.
Sprinkle fresh basil and parsley over top.
Serve the chicken and sauce over rice or couscous.
Servings: 4
Time preparation: 10 min.
Time total: 40 min.