cups (about 10 ounces) cherry or grape tomatoes, halved
jar (about 1 cup) roasted red peppers, drained and diced
cup roughly chopped fresh basil leaves, loosely packed
topping: grated Parmesan cheese
chicken breasts with a generous pinch of salt and pepper on each side.
oil in a large saute pan (skillet) over medium-high heat. Add chicken
breasts in a single layer, and cook for 4-5 minutes on one side. Then
flip and cook on the second side for an additional 4-5 minutes, or
until the chicken is cooked through and no longer pink on the inside.
Transfer chicken breasts to a separate plate and set aside.
the onions to the pan with the remaining oil, and saute for 3 minutes
or until mostly cooked. Add the garlic and tomatoes to the pan, and
saute for 4-5 minutes, or until the tomatoes begin to break down. Add
the roasted red peppers and half of the fresh basil, and saute for an
additional minute. Then add the chicken breasts back into the pan, and
sprinkle with the remaining fresh basil.
from heat and serve warm, topped with fresh parmesan cheese if desired.