Herbed Chicken Breasts With Bell Pepper Sauce And Wild Rice

• 4 tbsp vegetable oil
• 2 None red bell peppers, seeded and diced
• 1 can diced tomatoes (14.5 oz)
• 2/3 cup reduced-sodium chicken or vegetable broth
• 3-4 tbsp lemon juice
• 1/2 tsp sugar
• 1 clove garlic, minced
• 1/4 cup finely chopped fresh basil, plus extra for garnish
• 1 1/2 tbsp chopped fresh rosemary, or 1 1/2 tsp dried
• 4 None skin-on boneless chicken breast halves
• 1 1/4 cups uncooked wild rice
• None None Lemon slices, to garnish

1. Heat 2 tbsp oil in a medium saucepan over medium heat. Add the bell peppers and tomatoes and cook for 1-2 mins. Stir in the broth, lemon juice and sugar; season with salt and pepper. Bring to a boil, then cover, reduce heat and simmer for 30 mins. Uncover and simmer for 15-20 mins until thickened.
2. Meanwhile, preheat the oven to 400u0b0F. In a bowl, mix together the garlic, basil, rosemary and remaining 2 tbsp oil. Use your fingers to loosen the chicken skin, then push the herb mixture under the skin. Place on a baking sheet and bake for 30-40 mins until cooked through.
3. Cook the rice according to the package directions until tender. Cut the chicken into slices. Divide the rice, sauce and chicken among four plates. Garnish with the lemon slices and basil and serve.

vegetable oil, red bell peppers, tomatoes, chicken, lemon juice, sugar, clove garlic, fresh basil, fresh rosemary, skin, wild rice, lemon slices

Taken from recipes-plus.com/api/v2.0/recipes/16832 (may not work)