SUN-DRIED TOMATO ROASTED RED PEPPER CHICKEN

Ingredients:
8-10  roasted red peppers
1 cup Sun-Dried Tomato Vinaigrette (Teresa's is best I have found)
6-8 Boneless chicken breasts
Salt and pepper to taste.

Preheat oven to 350 degrees.
Place all but 2 of your roasted red peppers in a blender or small food processor (or in my kitchen the GE Rocket Blender). Pulse the peppers until pureed. Combine the peppers with the Sun-Dried Tomato dressing. Chop the remaining 2 peppers and set aside.
Spray a 9 x 13 pan with cooking spray and place chicken in pan. Season chicken with salt and pepper. Pour dressing mixture over chicken and sprinkle with chopped peppers. Bake at 350 for about 15-20 minutes or until chicken is done.

 The finished product

 Served with green beans and mushroom risotto. Found some fabulous mushroom risotto at Aldi that takes only about 20 minutes to cook and unlike most boxed so called risotto's the Aldi risotto came out creamy like it should be.