Roast Chicken With Sweet Caponata

• 1/4 cup olive oil
• 4 None chicken breast fillets
• 1 None onion, thinly sliced
• 2 cloves garlic, thinly sliced
• 1 None red pepper, deseeded, thinly sliced
• 1 None yellow pepper, deseeded, thinly sliced
• 1/2 cup granulated sugar
• 1/4 cup white balsamic vinegar
• None None fresh basil leaves, for garnish
• None None steamed Chinese broccoli, to serve

1. Preheat oven to 350u0b0F. Line a baking tray with parchment paper.
2. Heat 2 tbsp oil in a large frying pan over high heat. Cook chicken, skin-side down, for 4-5 mins, until golden brown. Flip over and cook for 2 mins. Transfer to prepared tray and bake for 12-15 mins, until cooked through. Let rest, loosely covered with foil, for 5-10 mins.
3. Meanwhile, to make the caponata, heat remaining oil in a frying pan over medium heat. Saute onion and garlic for 2-3 mins, until tender. Add peppers and cook, stirring, for 2-3 mins, until just softened. Transfer mixture to a bowl.
4. Add sugar to pan and stir until dissolved and starting to caramelize. Add vinegar to deglaze pan then pour over pepper mixture. Serve with chicken and broccoli and garnish with basil.

olive oil, chicken, onion, garlic, red pepper, yellow pepper, granulated sugar, white balsamic vinegar, fresh basil, steamed chinese broccoli

Taken from recipes-plus.com/api/v2.0/recipes/34825 (may not work)