Red Bell Pepper Herbed Grilled Chicken

When you are swimming in fresh basil this summer, give this deliciously easy recipe a try.

(modification of original recipe from 12 Tomatoes)

Serves 4

• 1 pound boneless skinless chicken breasts, cut in half to make thin cutlets (this should be 2 chicken breasts sliced to make 4 cutlets)
• 1 roasted red bell pepper
• ¼ cup sun dried tomatoes without oil
• ½ cup fresh basil leaves
• 2 garlic cloves, chopped
• 1 teaspoon extra virgin olive oil
• ½ teaspoon crushed red pepper flakes (modify to your heat tolerance)
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper

Pound all of the chicken breasts to an equal thickness to ensure even cooking.  Season both sides lightly with salt and pepper.

Place the next 8 ingredients (roasted red bell pepper – black pepper) in a blender or mini food processor.  Pulse until the mixture is a chunky paste.  Taste and adjust seasoning if necessary.  Set aside 2 tablespoons of the red pepper mixture.

Coat the chicken breasts completely in the remaining red pepper mixture.

On a preheated grill or grill pan, cook the breasts over medium-high heat until cooked through, about 5 minutes per side.  Let stand for 5 minutes and then serve topped with the extra 2 tablespoons of red pepper mixture.

Nutritional Info/Serving:  Calories 183, Fat 5 g, Protein 27 g, Carbs 5 g
21 Day Fix Container Equivalents/Serving:  1 Red, 0.5 Green