Several of my good friends have an allergy to wheat so they have to look for ways to
The Butcher’s Wife
cook gluten free. I have a recipe to share with them. This recipe will be a favorite even if you don’t have to worry about gluten in your diet.
3 whole chicken breasts (bone in with skin) cut in 2 (you will have 6 pieces of chicken)
5 whole sweet peppers cleaned and cut into strips (Green, yellow, or red)
5 sweel onions peeled and cut in slices
2 Tablespoons of olive oil
Preheat your oven to 425 degrees. Put the olive oil on a cookie sheet, and place it in the oven. Let it heat for about 3 minutes. Put the chicken breasts, skin side down. Cover the chicken breasts with the sliced onions and peppers. Cook for 35 minutes. Turn the chicken breasts and cook for an additional 20 minutes.
You can use boneless/skinless chicken breasts in this recipe. Decrease the cooking time to 20 minutes on each side.
Please let me know your experiences with this recipe. Also, if you have a gluten free recipe, please share it with me. I would like to do a blog of gluten free recipes.
Until next time, From our Butcher Block to your Table.
One comment
Last night I made this recipe. It was delicious. While we were eating I was envisioning my dinner tonight. I took the chicken off the bone and took the skin off of it. I mixed it, and the large chunks of peppers and onions with 2 cans of pizza sauce and served it over angel hair pasta. It was amazing. I had some fresh garlic in the refrigerator so I browned that in some olive oil and added it to the mix. I had angel hair pasta in the freezer so I had an amazing meal put together in less than 10 minutes. Also, last night I froze some of the chicken with the broth from cooking the dinner, and I will have chicken noodle soup, or chicken and dumplings in the near future. 4 whole chicken breasts, and 4 dinners. We have enough left over from tonight for another meal.