Roasted Chicken Breasts Mediterranean

olive oil cooking spray
4 (4-oz.) skinless chicken breasts, all visible fat removed
3 large cloves garlic, minced
1/2 small onion, minced, about 2 tbsp.
1 red bell pepper, seeded, deveined & chopped
3 tomatoes, peeled, seeded, chopped, about 3/4 lb.
1/4 cup dry white wine
freshly ground pepper
1/4 cup basil leaves, cut into thin slices, divided
extra basil for garnish

Preheat oven to 400ºF.

Coat a non-stick skillet with cooking spray and sauté the chicken breasts until brown on both sides. Remove from pan and set aside.

Re-coat the skillet. Add the garlic and onions, and sauté, stirring for 3 minutes. Add the bell pepper, tomatoes, wine, and pepper to taste; cook for another 4 minutes.

Place the chicken breasts in a oven proof dish, place half of the sliced basil on top, and pour the tomato sauce around the chicken pieces. Cover securely with aluminum foil.

Bake for 20-25 minutes or until done.

Remove the chicken breasts to a serving platter and then reduce the sauce for 5 minutes until it thickens. Pour over the chicken and top with remaining basil.

Serve either hot, or at room temperature.