Southwest Barbecued Chicken With Tomato Red Pepper Dressing

• 1 teaspoon red chili powder (or to taste)
• 1 teaspoon canola oil
• 12 teaspoon honey (optional)
• 2 boneless skinless chicken breast halves (about 8 ounces)
• 1 (6 ounce) can tomato paste (use Contadina Pesto Tomato paste if you find it)
• 1 whole roasted red pepper (or pimento from a jar)
• 2 tablespoons red wine vinegar
• 2 tablespoons water
• 1 garlic clove, chopped
• 1 teaspoon dried basil

1. Tomato Red Pepper Salad Dressing:.
2. Combine all ingredients in a blender container.
3. Blend until well mixed.
4. Prepare Barbecued Chicken:.
5. Preheat the oven to 375 degrees (or, fire up the grill).
6. Mix together the salad dressing, red chile powder, canola oil and honey, if using.
7. Pour half the dressing over the chicken breasts in a lightly oiled or nonstick baking dish.
8. Bake for 10 minutes.
9. Baste with remaining sauce and cook about another 10-15 minutes or until done.
10. Be careful not to overcook.

red chili powder, canola oil, honey, chicken, tomato paste, red pepper, red wine vinegar, water, garlic, basil

Taken from www.food.com/recipe/southwest-barbecued-chicken-with-tomato-red-pepper-dressing-143705 (may not work)