Chicken Breast Manzanilla

  • 6 each chicken breast, boneless & skinless
  • 6 small zucchini, sliced
  • salt and pepper
  • 2 C fire roasted chopped tomatoes
  • 2 tbsp. lemon juice
  • 1 tsp. dried oregano
  • 2 tbsp. white wine vinegar
  • 2 tsp. cholula
  • 1 tsp. chili powder
  • 2 tsp. white wine
  • 1 small onion, slice

Heat oven to 450º.  Place zucchini and onion on 1 sheet pan and season with salt and pepper.  Cook for 10 minutes.  On a second sheet pan, place chicken breasts and season.  Cook for 20 minutes in oven.  In a small saucepan, combine tomatoes, juice, vinegar, wine, spices, and bring to slow boil.  Top each breast with roasted onion, zucchini, and tomato sauce.