Mediterranean Chicken With Lentil Pilaf

Heat the oven to 375 degrees F. Lightly coat a baking dish with nonstick cooking spray or olive oil cooking spray. Set aside.

Wash the chicken under cold, running water and allow to drain. In a small dish, combine the oregano, basil, salt and pepper. Lightly sprinkle both sides of all the chicken breasts.

Fold breasts in half lengthwise and arrange in the prepared dish. Cover the chicken with the red pepper strips. Bake for 25 to 30 minutes or until the chicken is opaque and firm to the touch. Do not overcook or chicken will be dry.

While the chicken is cooking, rinse the lentils under cold, running water. Drain. Bring the 2 cups water to a boil and add the lentils, salt, green onions and garlic.

Cover and cook for 25 minutes, checking periodically to make sure water doesn't boil away. Add a small amount of extra water if necessary. At the end of the cooking time, the water should be completely absorbed.

Add the balsamic vinegar and the butter, cover, and allow lentils to "steam" away from heat. This finishes cooking the lentils without making them mushy. The lentils should have a slightly crisp texture.

Serve the chicken over the lentils and pour a small amount of any cooking juices from the chicken over both.