Chicken & Peppers – Recipe tweaked a little from  Renee Rosso’s  Great Good Food because I had a bunch of peppers that needed cooking and increased the basil as I thought the frost would soon get mine.  Served with mash potatoes  gives those suculent juices developed during the long cooking process, a perfect  place to run to.   

3 chicken breasts split in half with bone & skin retained

12-15 plum tomatoes chopped

4-5 green/yellow/or red peppers sliced thinly in strips

2-3 tables. minced sun dried tomatoes

1 tablespoon  capers

optional ½ teas. brined green peppercorns.

3 garlic cloves minced

¼ teas red pepper flakes

¼ cup minced parsley

2/3 cup chopped fresh basil

1/3 cup grated parmesan

black pepper and salt

1. Preheat Oven at 350
2. Place chicken breast in a glass baking dish with the tomatoes, peppers, sundried tomatoes, and capers.  In a bowl combine garlic, red pepper flake, parsley, ¾ of the basil and pour into baking dish.   Cover tightly & bake for 30 min.
3. remove cover and bake for another 40 minutes, basting every 10 minutes.
4. Remove the chicken from the oven, sprinkle with remaining basil and parmesan. salt and pepper and bake for another 15 minutes.

Important: Serve dish with mash potatoes.