Roasted Red Pepper Chicken
2 pounds boneless chicken breast, cut into bite sized pieces
1 tsp salt
½ tsp ground black pepper
1 12-oz jar flame roasted red peppers, drained
½ cup olive oil
¼ cup red wine vinegar
4 tsp dried Italian seasoning
4 cloves garlic
Preheat oven to 425°F.
Place chicken in a medium sized bowl.
Place the remaining ingredients into a blender or food processor. Blend until smooth. Pour over chicken, stir to coat each piece. Store in the Burger Master® freezer container. Place frozen portions on a pan lined with parchment paper and bake for approximately 25 minutes (to check doneness, cut one piece in half to make sure that the meat is no longer pink inside).
Serve accompanied with wild rice and seasonal steamed vegetables.