This recipe is from Shirley McNevich's Mom's Best Recipes Vol 5. Published here with her permission.
Don't forget to check Shirley's blog.
(by Shirley McNevich)
4 boneless/skinless chicken breasts
salt and pepper to taste OR chicken rub
1 of each--red pepper, yellow pepper, green pepper, orange pepper
1 TBSP butter
1/2 cup water
Rinse the chicken breasts and pat them dry--place them on a cutting board.
Salt and pepper (or chicken rub) the tops, then press down on them with the
back of a fork. Flip the chicken breasts and repeat on the other side with the
salt and pepper (or chicken rub). Clean the peppers and onions and cut them
into small pieces. Spray the inside of a foil cooking bag with Pam OR spray a
large piece of foil with Pam. Place the cooking bag or the foil in the bottom of
a greased 9 x 13 glass dish. Place the chicken breasts on the bottom of the
bag or foil in a single layer. Sprinkle the peppers and onions on top of the
chicken breasts. Dot the top of the peppers with the butter. Pour the 1/2 cup
water towards the chicken breasts. Close up the bag OR place a second
greased piece of foil over the first piece of foil (and crimp the edges shut).
Use a sharp knife to make holes in the top of the bag or foil (if you skip this
step the bag/foil will burst all over your oven). Bake at 350 degrees for 1
hour--test chicken for tenderness--you may need to bake it longer.