Chicken Pinot Noir

8 skinned chicken breast halves -- (6-ounce)
Vegetable cooking spray
1/4 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon ground mace
1/4 teaspoon ground cumin
1/4 teaspoon rubbed sage
1/4 teaspoon pepper
5 cloves garlic -- peeled
2 medium green bell peppers -- quartered
2 medium onions -- peeled and quartered
1 cup Pinot Noir
1/4 cup sherry vinegar
14 1/2 ounces Italian-style stewed tomatoes -- (1 can) undrained

Place chicken in a 13 x 9 x 2-inch baking dish coated with cooking spray.

Combine salt and next 5 ingredients; stir well.

Rub chicken with spice mixture. Arrange garlic, bell peppers, and onions around chicken. Pour Pinot Noir and remaining ingredients over chicken and vegetable mixture.

Bake, uncovered, at 350 degrees for 50 minutes or until chicken is done.

Yield: 8 servings (serving size: 1 chicken breast half and about 1/4 cup sauce).