Chicken With Roasted Red Pepper Sauce

• 3 medium sweet red peppers, cut in half lengthwise and seeded
• 1 large whole garlic bulb
• 1 teaspoon plus 1 tablespoon olive oil, divided
• 4 boneless skinless chicken breast halves (4 ounces each)
• 1/2 teaspoon salt, divided
• 1/4 teaspoon pepper, divided
• 1/2 cup sliced leek (white portion only)
• 1/2 cup reduced-sodium chicken broth
• Hot cooked pasta, optional
• 1/4 cup shredded Parmesan cheese

1. Broil peppers 4 in. from the heat until skins blister, about 15 minutes. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes. Peel off and discard charred skin. Coarsely chop peppers; transfer to a food processor.
2. Remove papery outer skin from garlic (do not peel or separate cloves); cut top off of garlic bulb. Brush with 1 teaspoon oil. Wrap bulb in heavy-duty foil. Bake at 425u0b0 for 30-35 minutes or until softened. Cool for 10-15 minutes. Squeeze softened garlic into the food processor with peppers; cover and process until almost smooth. Set aside.
3. Sprinkle both sides of chicken with 1/4 teaspoon salt and 1/8 teaspoon pepper. In a
4. , cook chicken in remaining oil over medium heat for 3-4 minutes on each side or until lightly browned. Remove and keep warm.
5. In the same skillet, cook leek for 2 minutes or until leek is lightly browned. Add broth, stirring to loosen any browned bits from pan. Add red pepper mixture, chicken and remaining salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 3 minutes until the chicken juices run clear. Uncover; pepper sauce over pasta if desired. Sprinkle with Parmesan cheese.

sweet red peppers, garlic, olive oil, chicken breast halves, salt, pepper, chicken broth, pasta, parmesan cheese

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