Ingredients:

1 boneless, skinless chicken breast half, divided
1/4 Tsp salt
1 Tsp dry mustard
1 Tsp ground mace
1 Tsp ground cumin
1 Tsp rubbed sage
1 Tsp pepper
5 cloves garlic, peeled
1 medium green bell pepper, quartered
1 medium onion, peeled & quartered
I Cup of broccoli florets
1 Cup pinot noir
1/4 Cup sherry vinegar
1 can (14.5 oz) Italian style stewed tomatoes, undrained

Directions:

Place chicken in a 13x9x2 inch baking dish coated with cooking spray.
Combine

salt
mustard
mace
cumin
sage
pepper

Stir well & rub chicken with spice mixture. Arrange garlic, bell peppers, broccoli & onions around chicken.
Pour pinot noir, vinegar, and tomatoes overt chicken and vegetable mixture.
Bake uncovered at 350° for 50 minutes or until chicken is done.

Yield: 2 servings (1/2 chicken breast and 1/4 cup sauce)

Notes:

This came from Cooking Light (July/August 1994).

Chicken breasts are so large that half of a breast is a meal.

Portabello mushrooms can be added, and I sometimes substitute shallots for the onions. The vegetables and the chicken will make a full meal for two.