Chicken with roasted red pepper - garlic sauce

2/3 cup roasted red pepper (2 med red peppers, roasted)
2/3 cup chicken broth
1/2 teaspoon sugar
1/4 teaspoons dried oregano
2 cloves garlic, minced
1 pound skinless and boneless chicken breast
cajun or mexican shake (seasoning)
2 teaspoons olice oil

1) place the roasted pepper in a blender container with the broth, sugar, oregano, and garlic. Cover and bend until smooth; set aside

2)place the chicken breasts between 2 pieces of wax paper. Using a meat pounder or other heavy object, pound the meat until 1/4 inch thick all over. Season with cajun or mexican shake, salt or other seasoning,

3) in a large nonstick skillet , heat the oil over medium-high heat. Add as much of the chicken as will fit in the pan and cook 2-3 min or until browned on the bottom. Turn the chicken and cook 2-3 min longer or until cooked through. Remove to serving platter.

4) add the red pepper sauce to the skillet; cook stirring up the browned bits from the bottom of the pan. Heat about 1 min or until sauce is warmed. Serve chicken with sauce.

Serving Size: makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user BETHSSAMMY.