Balsamic Roasted Chicken with Peppers

Published on July 19, 2014 | By |
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Ingredients

  • 4 boneless, skinless chicken breasts
  • Salt and pepper
  • 2 T olive oil
  • 6 T extra-virgin olive oil
  • 1 large sweet onion, choppped
  • 1 1/2 large red peppers, seeded, cut into thin strips
  • 1 large green pepper, seeded, cut into thin strips
  • 1 garnic clove, minced
  • 1 T fresh marjoram or 2 t dried
  • Garnish: Parmesan cheese, fresh parsley

Instructions

  • 1. Preheat oven to 400 degrees.
  • 2. Pour a little olive oil into the bottom of a roasting pan and spread it around with your fingers.
  • 3. Pat dry the chicken breasts and place them in the roasting pan. Season with salt and pepper.
  • 4. Heat 2 T of olive oil in a skillet and saute onion for 5 minutes. Add peppers and stir until they are soft, about 5 to 7 minutes. Removed from the heat. Spoon the onion and peppers over the chicken. Sprinkle the garlic all over the chicken. Combine 6 T of extra-virgin olive oil and balsamic vinegar with the marjoram and pour over the chicken.
  • 5. Roast in the oven for 20 to 25 minutes, checking half way through and spooning some of the sauce over the top of the chicken.
  • 6. Serve with sauce, Parmesan cheese and parsley over each serving.

Instructions

  • 1. Preheat oven to 400 degrees.
  • 2. Pour a little olive oil into the bottom of a roasting pan and spread it around with your fingers.
  • 3. Pat dry the chicken breasts and place them in the roasting pan. Season with salt and pepper.
  • 4. Heat 2 T of olive oil in a skillet and saute onion for 5 minutes. Add peppers and stir until they are soft, about 5 to 7 minutes. Removed from the heat. Spoon the onion and peppers over the chicken. Sprinkle the garlic all over the chicken. Combine 6 T of extra-virgin olive oil and balsamic vinegar with the marjoram and pour over the chicken.
  • 5. Roast in the oven for 20 to 25 minutes, checking half way through and spooning some of the sauce over the top of the chicken.
  • 6. Serve with sauce, Parmesan cheese and parsley over each serving.

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