This marinated chicken tastes amazing on its own, but it is truly memorable with the roasted red pepper sauce.  If you have leftover sauce it works on pasta or veggie noodles too.

Recipe adapted from Food Network

Ingredients:

Chicken-

6 thin chicken breasts

2 tablespoons extra-virgin olive oil

1 tablespoon Italian seasoning

salt and pepper to taste

2 tablespoons fresh parsley

Roasted Red Pepper Sauce-

½ onion diced

3 cloves garlic

1 jar roasted red peppers drained

1 cup reduced sodium vegetable broth

½ cup heavy cream

¼ cup shredded parmesan cheese

Directions:

1. Add chicken, olive oil, Italian seasoning, and salt and pepper (if desired) to a bag.  Mash together and let marinate for at least a few hours if not overnight.
2. Preheat a grill to high heat.
3. Spray a nonstick pan with olive oil spray.  Cook the onion and garlic on medium heat for 2-3 minutes. 
4. Add the red peppers and cook for 5 minutes.
5. Add the vegetable broth and bring to a simmer for 5 minutes.
6. Carefully transfer the mixture to a blender or food processor.  Pulse until smooth. 
7. Add the heavy cream and pulse to mix it in.
8. Pour the sauce back into the nonstick pan.  Keep on low heat and add the shredded parmesan cheese.  Allow the cheese to melt in the sauce for a few minutes.
9. Remove the chicken from the marinade.  Grill for 2-3 minutes per side.
10. Serve the chicken with a dollop or more of sauce and some fresh parsley.
11. The extra sauce tastes wonderful as a vegetable dip or over pasta or veggie noodles.