5 skinless, boneless chicken breast halves
1/2 cup olive oil
1 (16 ounce) can red wine with black peppercorn chile peppers
2 tablespoons butter
Place chicken in a large resealable plastic bag, seal tightly, and crack seal. Brush chicken with olive oil, lightly coat with butter, and place into bag. Let marinate in refrigerator overnight.
Preheat oven to 350 degrees F (175 degrees C).
Heat oven to 350 degrees F (175 degrees C). Place chicken's skin side down on baking sheet, sprinkle with chile peppers and toast on the prepared baking sheet. Brush lightly with olive oil and sprinkle with crushed butter, turning once. Bake uncovered for 20 minutes.