4 skinless chicken breasts
Lemon Pepper seasoning, to taste
1 14-oz can fire-roasted tomatoes with juice
1 cup of your favorite pasta sauce
1/4 cup balsamic vinegar
6 cloves garlic, chopped
2 cups of thin pepper strips- mixed green, yellow and orange peppers
2 large Portobello mushrooms, sliced (optional)
10 to 12 grape or cherry tomatoes, halved
1/2 cup chopped black olives (optional)
2 heaping tablespoons capers (optional)
1/2 cup golden raisins
1 tablespoon dried basil
1 teaspoon dried oregano or marjoram
Preheat the oven to 350 degrees F.
Lightly spray 10x13-inch baking pan with olive oil spray.
Season the chicken 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.