Ingredients :
- 1 cup Fillippo Berio olive oil
- Basil
- 12 chicken tenderloins
- 1 large red pepper
- 1 large orange pepper
- 1 large yellow pepper
- 1 cup Pinot Grigio Wine
Method :
- Mix chicken and 1 cup of olive oil adding basil to taste and place in a 9x14 Pyrex baking dish
- Thinly slice peppers and tomato"s
- Mix peppers into the rest of olive oil adding basil to taste and spread evenly across chicken
- Evenly cover chicken and peppers with tomato"s
- Add 1 cup of Pinot Grigio wine or enough to cover chicken
- Splash basil over everything for 1 more time
- Bake @ 415°F for 25 minutes and serve
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