-
1
Preheat oven to 375 degrees F.
-
2
Toss the pepper and onion slices in a large bowl.
-
3
In a large measuring cup, fork-stir your sauce using: balsamic vinegar, Worcestershire, olive oil, broth, chopped garlic, and herbs.
-
4
Pour the sauce over the sliced peppers and onions and toss well to coat.
-
5
Place the split chicken breasts in the bottom of a baking pan sprayed with olive oil.
-
6
Season with sea salt and pepper, to taste.
-
7
Pour the balsamic pepper mixture over the chicken and arrange them evenly.
-
8
Use every last drop of sauce.
-
9
Loosely cover the pan with a piece of foil and place in the center of a pre-heated oven.
-
10
Bake for 45 minutes to an an hour or so (depending upon the thickness of the chicken, and the size of your pepper strips, and your particular oven and altitude).
-
11
You want the chicken to be cooked through (no longer pink inside) and the peppers to be limp and soft.
-
12
I checked the chicken after 40 minutes, for doneness; and spooned the sauce all over the peppers and chicken breasts (to keep everything happy and moist) and continued to bake it until everything was melt-in-your-mouth tender.
-
13
Serve with a side dish of cooked rice or quinoa, brown rice pasta tossed in pesto, or creamy mashed potatoes, and crisp baby greens on the side.
