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Ingredients

2 teaspoons basil
1/2 teaspoon onion salt
1/4 teaspoon cayenne pepper ; crushed, dried
3 tablespoons parmesan cheese
2 medium red bell pepper ; seeded and membranes removed
1/2 teaspoon thyme
1/4 cup olive oil
2 tablespoons lemon juice
1 1/4 pounds chicken ; boneless, skinless breast, cut into strips
4 cloves garlic ; crushed and minced. Set aside one clove.
1 teaspoon parsley
3 tablespoons oregano
1/4 cup wine vinegar

Preparation:

Place 3 minced garlic cloves and olive oil in a microwavable bowl and microwave for 10 seconds. Cut one of the red peppers into fourths and broil in oven until skin is charred and has bubbled up a little. Remove skin by peeling with fingers (after it cools enough to touch) or with a sharp knife. Mince the roasted pepper and place in the bowl with the garlic and oil. Add wine vinegar, parmesan cheese, all seasonings and lemon juice to the bowl. Refrigerate for 1/2 hour to an hour. Roast remaining pepper in same fashion mentioned above and cut into Jullienne strips. Place chicken in a shallow baking pan greased with olive oil or cooking spray. Scatter remaining minced garlic clove in pan. Arrange chicken in pan and pour dressing from bowl. Add roasted pepper strips. Bake in a preheated 325F degree oven for about 35 minutes, turning after the first 15 minutes or until chicken is done and juices run clear. Serve with pasta and tomato sauce if desired. Serves 3 or 4.

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Nutrition Information^*
per serving
Based on a 2000 calorie diet

Calories: 384.1
Total Sugars: 2.9g
Carb.: 8.2g
Fiber: 3.2g
Total Fats: 24.2g
Cholesterol: 92.3mg
Protein: 33g
Sodium: 119.6mg

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^*Data provided by USDA