Baked Chicken in Red Pepper Sauce

Adapted from one of my first cookbooks, Better Homes and Gardens, Cooking for Today, Chicken (1993).  This is a healthy breaded chicken dish in a tangy sweet red pepper sauce.  I like to make it with substitutes for white flour - with quinoa flakes for the chicken and arrowroot flour for the sauce thickener.  I also double the red pepper from the original recipe.

Ingredients:
1/2 cup quinoa flakes (cereal section of Whole Foods)
1 tsp salt
1 tsp paprika
1/2 tsp pepper
2- 2.5 pounds chicken breasts, with or without bones
2 Tbsp butter, melted
2 medium red or green sweet peppers, cut into squares
1/4 cup sliced green onions
1 Tbsp cooking oil
2 Tbsp arrowroot or white flour
1 cup vegetable broth
4 tsp sugar
1/2 tsp crushed red pepper
2 Tbsp cider vinegar

Directions:
1) Preheat oven to 375 degrees.

2) In a plastic bag combine the flakes, salt, paprika and pepper.

3) Rinse chicken; add a few pieces of chicken at a time, shaking to coat well.  Arrange in a shallow baking pan, and drizzle with butter.  Bake at 375 for 30-40 minutes, depending on the thickness, until done.  Alternatively, when it is almost done, baste with the sauce and continue cooking until done.

4) While the chicken starts cooking, prepare the sauce.  In a medium saucepan, cook the sweet pepper and green onion in hot oil until tender.  Add the flour, then the broth, sugar and crushed red pepper.  Cook and stir until thickened and bubbly, then 1 minute more. Remove from heat; stir in vinegar.

5) Spoon sauce over chicken.  Pass remaining sauce with the chicken.