Chicken and Roasted Peppers with Balsamic Vinegar

Ingredients

• 1 large sweet onion, sliced thin
• 3-4 large, ripe bell peppers, cored and sliced
• 1/2 cup organic balsamic vinegar
• 1/4 cup butter or coconut oil or lard
• 1/2 cup gluten-free chicken broth
• 4 fresh cloves of garlic, chopped
• 1 tablespoon dried basil
• 1-2 teaspoons Italian Herb Seasoning
• 4 fresh organic free-range breasts of chicken, bone in
• Sea salt and ground pepper, to taste

Directions

1. Preheat oven to 375ºF.

2. Toss the onion and pepper slices in a large bowl. In a large measuring cup, fork-stir your sauce using: balsamic vinegar, oil, broth, chopped garlic, and herbs. Pour the sauce over the sliced peppers and onions and toss well to coat.

3. Place the chicken breasts in the bottom of a baking pan sprayed with coconut oil. Season with sea salt and pepper, to taste. Pour the balsamic onion and pepper mixture over the chicken and arrange them evenly. Use every last drop of sauce.

4. Loosely cover the pan with a piece of foil and place in the center of a pre-heated oven. Bake for 30-40 minutes or so, depending upon the size of the chicken breasts. You want the chicken to be cooked through (no longer pink inside) and the peppers to be limp and soft. I checked the chicken after 30 minutes and spooned the sauce all over the onion, peppers and chicken breasts (to keep it moist) and continued to bake it until everything was melt-in-your-mouth tender.

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