Baked Chicken and Pepperonata

Baked Chicken

• 3-4 boneless skinless chicken breasts
• 1 onion (reserve 1/2 cup for pepperonata recipe)
• 4 cloves garlic, minced
• 1 can diced tomatoes
• 2 tsp oregano
• 2 Tbsp parsley

Saute onion and garlic in olive oil.  Add tomatoes (undrained) and herbs.  Pour over chicken breasts in a baking dish.  Cover with foil and bake 30 minutes at 350.

Pepperonata

•  2 red peppers, sliced
• 1 can diced tomatoes
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 Tbsp basil

Saute all but the basil until peppers are soft.  Mix in basil and serve.