Recipes:
# Roasted Red Pepper Chicken
## INGREDIENTS
* 1 (7-ounce) jar roasted red peppers
* 1 tablespoon olive oil
* 1 tablespoon balsamic vinegar
* 1 teaspoon minced garlic
* ½ teaspoon dried basil
* ¼ teaspoon salt
* ¼ teaspoon pepper
* 4 skinless, boneless chicken breasts (4 ounces each)
**SERVES 4**
## Make Ahead
Prepare the red pepper mixture up to 1 day ahead. Cover and refrigerate until ready to use.
## VARIATION
For a different flavor, substitute sun-dried tomatoes for the roasted red peppers.
## DIRECTIONS
**1.** Preheat grill or broiler. Drain red peppers. Place peppers, oil, vinegar, garlic, basil, salt and pepper in a blender or food processor.
**2.** Process pepper mixture until smooth.
**3.** Place chicken on grill or broiler pan. Brush chicken with red pepper mixture.
**4.** Grill or broil chicken, turning and basting frequently with red pepper mixture, until juices run clear when meat is pierced with a knife.
## Make It Quicker
* Keep a jar of roasted red peppers on hand for a quick way to add flavor to chicken, pasta, salads and sandwiches.
