- 4
- 15 mins
- 45 mins
Ingredients
- 3 large chicken breasts (1.8 lb package)
- One 12 oz (340 grams) jar roasted red peppers
- 1/2 cup (118 ml) orange juice
- 1/4 cup (59 ml) lemon juice
- 1 teaspoon finely minced garlic (about 1 clove garlic)
- 10-15 fresh basil leaves
- 2 tablespoons (28 grams) butter
- Salt and freshly ground black pepper
Preparation
Step 1
Directions
Heat oven to 350 degrees F (175 degrees C).
Open chicken package then slice each chicken breast on an angle into 1-inch slices. Next, open jar of roasted red peppers and cut the peppers into smaller chunks, try to make them the same size as the basil leaves.
In a small measuring jug, combine orange juice and lemon juice.
Scatter minced garlic clove in the bottom of a 9-inch by 9-inch square baking dish. Pour half of the orange-lemon juice mixture over garlic.
Starting in one corner of the baking dish, alternate chicken slices with pieces of roasted red pepper and basil leaves. Season tops of chicken with salt and black pepper then pour the remaining orange-lemon juice mixture over casserole.
Cut butter into small squares then scatter over chicken.
Bake casserole 20 to 30 minutes or until chicken is thoroughly cooked (if you have a thermometer, when inserted into the chicken, it should read 165 degrees F or 75 degrees C).
Serve chicken over mashed potatoes, rice or vegetables. There will be lots of extra cooking liquid to spoon over the chicken.