Baked Chicken Casserole with Basil and Roasted Peppers


1/2-pounds boneless, skinless chicken breasts

Salt and fresh ground black pepper

1 (12-ounce) jar roasted red peppers

1/2 cup (120 ml) orange juice

1/4 cup (60 ml) fresh lemon juice

1 garlic clove, minced

1 bunch fresh basil

2 tablespoons butter



Heat oven to 350 degrees F.

Slice each chicken breast on an angle into 1-inch slices and season with salt and pepper.

Open jar of roasted red peppers, drain, and then cut the peppers into smaller chunks. 

Scatter garlic in the bottom of a 2-quart baking dish. Pour half of the orange juice and half of the lemon juice mixture over garlic. Starting in one corner of the baking dish, alternate chicken slices with pieces of roasted red pepper and basil leaves then pour the remaining orange and lemon juice over chicken. Cut butter into small squares then scatter over chicken.


Bake the chicken until the chicken is thoroughly cooked 20 to 30 minutes. Serve chicken over mashed potatoes, rice or vegetables. There will be lots of extra cooking liquid to spoon over the chicken.