Baked Chicken Mediterranean

I tried a new recipe for tonight’s dinner and it’s a success! It’s Baked Chicken Mediterranean from WebMD. 
Here are the ingredients (with my modifications, of course and most of the ingredients I used are organic)
4 boneless skinless chicken breasts 
Lemon Pepper seasoning, to taste – I used McCormick’s Lemon and Herbs and just added ground pepper
1 14-oz can fire-roasted tomatoes with juice
3/4 cup of your favorite pasta sauce – I used Ragu Light Tomato Basil
1/4 cup balsamic vinegar
1/2 cup red wine – I used 1/4 cup of Sherry cooking wine
6 cloves garlic, chopped
2 cups of thin pepper strips- mixed green, yellow and orange peppers
2 large Portobello mushrooms, sliced
10 to 12 grape or cherry tomatoes, halved
1/2 cup chopped black olives
2 heaping tablespoons capers
1/2 cup golden raisins – I love raisins so I added some more 🙂
1 tablespoon dried basil
1 teaspoon dried oregano or marjoram


Preheat the oven to 350 degrees F.
Lightly oil a 10×13-inch baking pan with olive oil. (I used 3 tbsp olive oil).
Wash the chicken in cold water and pat dry; season with lemon pepper; place in the baking dish.
In a mixing bowl, combine the remaining ingredients and pour over the chicken breasts.
Loosely cover with foil and bake until the chicken is no longer pink inside, anywhere from 30 to 45 minutes depending upon the size of the chicken breasts, etc. (I baked mine for 45mins in 350 degrees F and for another 15 minutes in 400 degrees F).

Serve with brown rice, quinoa or mashed potatoes.  Offer crumbled feta or goat cheese as a garnish.

Tashi ate it with black beans and I had it with (white) rice! It’s really good. You should all try it!

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