I die. I know. Betty Effing Crocker. Geez between the cookies, the cabbage and this, WHO IS THIS GIRL?! Ha ha.. The funniest part is, you guys must think I am such a healthy eater. I laugh as I stuff chocolate covered gummies in my face 😉
Seriously though, try this recipe. NOW. SUUUUUPER easy, and SOOO delicious. I made it based VERY loosely based on a recipe I saw on Runner’s World and needed to use up some leftover chicken breasts (with skin) from Blue Apron. I basically looked through my cabinets and pull rout anything I thought might taste good with chicken and capers. We are moving shortly so operation clean out has begun! Here is what I used:
Preeat oven to 350. First, chop the sweet onion and sauté for about 4 min in olive oil. Use a high sided oven-safe pan. Then add the crushed and diced tomatoes. Stir. Add capers and sauce. Season with Garlic salt, pepper, and Italian seasoning (or oregano, etc.). Add your white wine (I DO NOT COOK WITH ALCOHOL) or for me, broth (turned out being a can of Campbells chicken and stars soup lol). Simmer and cook for 10 minutes. While it is simmering, pat dry your chicken. Rub with olive oil and season with salt and pepper.
Nestle the chicken in the sauce but do not fully submerge. Put in oven for about 45 or until internal temp of 165.
When chicken is done, put on a foil-lined baking sheet and broil for 3 min to crisp the skin. Serve with sauce and pasta. O.M.G. ENJOY!
PS: this is the Green pan high sided pan I use
Oh also, I ran really fast today 🙂