Chicken With Roasted Red Pepper Sauce

• 1 tablespoon olive oil
• 4 (6-ounce) skinless, boneless chicken breast halves
• 1 teaspoon Italian seasoning
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/4 cup fat-free, less-sodium chicken broth
• 1 teaspoon red wine vinegar
• 1 (7-ounce) bottle roasted red bell peppers, drained
• 1/4 cup (1 ounce) grated Parmesan cheese
• Parsley sprigs (optional)

1. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with Italian seasoning, salt, and black pepper. Add chicken to pan, and cook 3 minutes on each side.
2. While chicken cooks, place broth, vinegar, and bell peppers in a food processor; process until smooth. Add bell pepper mixture to pan; bring to a boil. Cover, reduce heat, and simmer 3 minutes. Uncover and simmer 3 minutes or until chicken is done. Sprinkle servings evenly with cheese. Garnish with parsley, if desired.

olive oil, skinless, italian seasoning, salt, black pepper, chicken broth, red wine vinegar, red bell peppers, parmesan cheese, parsley

Taken from www.myrecipes.com/recipe/chicken-with-roasted-red-pepper-sauce (may not work)