Source: dLife

A mediterranean twist on the classic chicken breast.

Servings

1 olive oil cooking spray
4 boneless skinless chicken breasts , all visible fat removed
3 medium garlic cloves , minced
0.5 small onions , minced, about 2 tablespoons
1 large red bell peppers , seeded, deveined and chopped
3 medium tomatoes , peeled, seeded, chopped, about 3/4 pound
0.25 cup white wine (dry)
1 pinch black pepper
0.25 cup fresh basil , cut into thin slices, divided
8 fresh basil leaves (for garnish)

1 Preheat oven to 400 degrees. Coat a nonstick skillet with cooking spray and saute the chicken breasts until brown on both sides. Remove from pan and set aside.
2 Re-coat the skillet. Toss in the garlic and onions, and sauté, stirring for 3 minutes.
3 Add the bell pepper, tomatoes, wine, and pepper to taste, cooking for an additional 4 minutes.
4 Put the chicken breasts in an oven proof dish, placing half of the sliced basil on top, and pouring the tomato sauce all around the chicken pieces.
5 Cover tightly with aluminum foil and bake for 20 to 25 minutes or until done.
6 Move the chicken breasts to a serving platter and lower the heat on the sauce for 5 minutes until it thickens.
7 Pour over the chicken and top with remaining basil. Serve either hot, or at room temperature.

This dish goes wonderfully with low-carb couscous and grilled vegetables.