Chicken with roasted red bell pepper-basil sauce
Roasted red peppers (packed in water)
7 oz, (1 jar) drained
1 medium clove(s), chopped
4 Tbsp, chopped
Uncooked boneless skinless chicken breast(s)
20 oz, (4 5-oz. breasts)
- To make sauce, puree roasted peppers, vinegar, garlic, and ¼ teaspoon salt in blender or food processor. Scrape mixture into small saucepan and set over medium heat. Cook, stirring frequently, until sauce just begins to simmer. Remove from heat and stir in 2 tablespoons basil. Keep warm.
- Meanwhile, sprinkle chicken with remaining 2 tablespoons basil, remaining ½ teaspoon salt, black pepper, and cayenne. Heat oil in large skillet over medium heat. Add chicken and cook, turning once, until browned and cooked through, 8–10 minutes. Slice chicken and serve with sauce.
- Serving size: 1 chicken breast and 2 tablespoons sauce