4 skinless chicken breasts
1/4 tsp each salt and pepper
1 tsp extra virgin olive oil
2 cloves crushed garlic
2 pieces finely chopped fresh rosemary
1/2 white onion, chopped
2 peppers chopped into 1 inch pieces (red, yellow or green)
1 celery stalk thinly sliced
2 cups (500mL) crushed tomatoes
Marinate chicken breasts in salt, pepper, olive oil and garlic for 1 hour. Remove chicken pieces and sear in lightly oiled fry pan. Then place chicken into covered roasting pan. Add vegetables and cover with crushed tomatoes. Pre-heat oven 350F (180C) and bake covered for 45 minutes to 1 hour.
Serve with pasta or rice along with a vegetable side. Serves 4.