Chicken in Wine
4 chicken breasts, boneless, skinless
¼ cup tomato juice
¼ cup red wine vinegar
3 tablespoons olive oil, divided
2 cloves garlic, crushed
2 tablespoons chopped fresh oregano, divided
1 white onion
1 red bell pepper
1 orange bell pepper
1 tablespoon freshly chopped basil
Salt and pepper, to taste
The marinade does double duty as a sauce in this easy-to-make chicken dish.
Rinse the chicken breasts and pat dry with paper towels. Place the chicken breasts in a shallow 9 × 13-inch baking dish. Add the tomato juice, red wine vinegar, 2 tablespoons olive oil, crushed garlic, and 1 tablespoon chopped oregano. Cover and marinate the chicken in the refrigerator for 2 hours.
Peel and finely chop the white onion. Cut the bell peppers in half, remove the seeds, and cut into thin strips. Peel the tomatoes, deseed, and cut into 6 wedges.
Remove the chicken from the baking dish. Reserve the marinade and place in a small saucepan. Let the marinade boil for 5 minutes. Turn the heat down to low and keep the marinade warm.
In a frying pan, heat 1 tablespoon olive oil over medium-high heat. Add the chicken breast halves and cook until the chicken is cooked through and the juices run clear when pierced with a knife. Remove the chicken from the frying pan and drain on paper towels.
Add the onion and garlic to the frying pan and cook until the onion is softened. Add the tomato wedges, pressing down on them with a wooden spoon to release their juices. Add the bell peppers. Add the reserved marinade. Return the chicken breasts to the pan, and stir in the chopped basil. Heat through. Taste and season with salt and pepper if desired. Serve over pasta.