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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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I made this recipe with what was left in the fridge at college. It turned out a big success and everyone loves it! The tomatoes reduce to make a juice that's heavenly with crusty bread. Ingredients:
2 tablespoons olive oil |
1 tablespoon garlic salt |
1 tablespoon chopped fresh parsley |
1 tablespoon chopped fresh chives |
1 teaspoon ground black pepper |
1 teaspoon old bay® seasoning |
1 teaspoon seasoning salt |
4 skinless, boneless chicken breast halves |
2 medium green bell peppers, chopped |
2 large tomatoes, chopped |
1 red onion, chopped |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, mix the olive oil, garlic salt, parsley, chives, pepper, Old Bay Seasoning, and seasoning salt. Rub the chicken breasts with 1/2 the mixture, and place the breasts in a medium baking dish.
3. Toss the green bell peppers, tomatoes, and red onion with the remaining olive oil mixture. Arrange over the chicken.
4. Bake 1 hour in the preheated oven, stirring the vegetables once, until the vegetables are tender, the chicken is no longer pink, and its juices run clear.
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