What a day! Rainy and windy - one step out the door and I was soaked. My back hurt. My head hurt. And I ran around all day but still felt like I accomplished nothing.
By the end of the day, I needed an easy and satisfying gluten-free dinner.
But rummaging in my kitchen turned up almost nothing beyond beyond the basics. If that's happened to you, then you know how quickly it can move you from hungry to hangry. Not good.
What to do? I made something easy and delicious from those basics, and you can too!
Baked Chicken with Bacon and Sweet Peppers
Ingredients
1 pack of chicken breasts, cut or pounded to no more than ½ inch (1 cm) thick. Chicken thighs also work well
Bacon - 1 strip for each piece of chicken
1 scallion, white and green parts trimmed and sliced thinly
1 sweet pepper, sliced thinly
½ cup dry white wine
Optional: your favorite herbs or capers
Pre-heat the oven to 200C/400F.
Arrange most of the sweet pepper slices on the bottom of a baking pan (I used a glass pie plate this time, because it was clean). Place the chicken pieces on top of the sweet peppers.
Top each piece of chicken with a slice or 2 of the white scallion parts, another piece of pepper, and a strip of bacon. You can wrap the chicken in the bacon, or just lay it on top.
Pour the white wine into the dish. Sprinkle most of the green scallion slices over the chicken. If you want to add your favorite seasoning or capers, do that now.
Bake in the oven for about 30 minutes, until the chicken is done.
After I put the chicken in the oven, I jumped in the shower – finally, warm again! Then I made an easy rice pilaf with some leftover bacon and scallions to go with the chicken.
My dinner was ready for me when I was ready for it. Easy, tasty, and as always, gluten free.
The final plate looked like this....
And after dinner, it looked like this!
Aahhhhh.....