Chicken Breast Osso Buco-Style

Risotto is the traditional accompaniment for osso buco (the classic Italian veal recipe that inspired this dish), but a wild rice pilaf would make a suitable substitute here.

1 tablespoon olive oil
1 large red bell pepper, cut into strips
1 large green bell pepper, cut into strips
2 cups diced plum tomatoes
1/4 cup frozen orange juice concentrate, thawed
2 teaspoons minced garlic
1/4 teaspoon salt
4 small bone-in chicken breast halves (4 ounces each), skinned
1/4 cup sun-dried tomatoes
1 navel orange, peeled and coarsely chopped
1/4 cup minced parsley
2 tablespoons coarsely chopped Caponata or other brine-cured black olives

1. Preheat the oven to 400°F.
2. In a 9 x 13-inch roasting pan, combine the oil, bell peppers, plum tomatoes, 3 tablespoons of the orange juice concentrate, and 1 teaspoon of the garlic.
3. Place the chicken on top of the vegetables and sprinkle with the salt and remaining 1 tablespoon orange juice concentrate and 1 teaspoon garlic. Bake for 20 minutes, or until the chicken is cooked through and the vegetables are tender.
4. Meanwhile, place the sun-dried tomatoes in a small heatproof bowl and cover with boiling water. Let stand until the tomatoes have softened, 15 to 20 minutes (depending on the dryness of the tomatoes). Drain and coarsely chop the tomatoes.
5. In a small bowl, stir together the chopped sun-dried tomatoes, chopped orange, parsley, and olives.
6. Serve the chicken and vegetables with the orange mixture on top.

Makes 4 servings.
Per serving: 256 calories, 7.3g total fat (1.3g saturated), 59mg cholesterol, 4g dietary fiber, 24g carbohydrate, 25g protein, 339mg sodium.