Antipasto chicken bake
6
- Prep Time15 min
- Total Time15 min
- Makes8 to 10 servings
Ingredients
8 skinless, boneless chicken breasts
350-mL jar roasted red peppers, drained
1/2 cup pitted black olives, preferably kalamata
227-mL can sliced water chestnuts, drained
375-mL jar store-bought antipasto sauce, about 1 1/2 cups
2 tbsp cornstarch
1/2 cup dry white wine
freshly ground black pepper, optional
1/2 cup coarsely chopped fresh basil, or cilantro
Instructions
Preheat oven to 375F (190C). Arrange chicken in a single layer in a 9x13-inch (3-L) baking dish. Cut to fit, if necessary. Dry peppers with paper towels. Slice into thick strips. Scatter peppers, olives and water chestnuts, if using, over chicken. Stir antipasto sauce, then spoon overtop. Tightly cover dish with foil. Bake in centre of preheated oven until sauce is bubbly, from 50 to 60 minutes.
Remove just the chicken to a large platter. Cover with foil to keep warm. Pour remaining contents of baking dish, including liquid, into a medium-size saucepan. Bring to a boil. Stir often over high heat. Meanwhile, in a small bowl, whisk cornstarch with wine until dissolved. Pour into boiling sauce. Boil, stirring constantly, until thickened, 1 to 2 more minutes. Taste. Add pepper, if needed. Pour overtop chicken. Sprinkle with basil.
Nutrition (per serving)
Calories 209, Protein 25.1g, Carbohydrates 7.4g, Fat 7.6g, Fibre 1.6g, Sodium 403mg.
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