Chicken with Goat Cheese & Peppers

Recipe

• 4 boneless, skinless chicken breast halves (about 1 1/4 lbs.), pounded 1/4-inch-thick
• 1/3 cup all-purpose flour
• 2 Tbsp. Olive Oil
• 3 medium red, orange or yellow bell peppers, sliced
• 1 small shallot, chopped
• 1 clove garlic, finely chopped
• 1 jar (26 oz.) Tomato & Basil Sauce
• 3 ounces goat cheese, crumbled

Season chicken, if desired, with salt and ground black pepper. Dip chicken in flour, coating well; shake off excess. In nonstick skillet, heat half of the Olive Oil over medium-high heat and cook chicken, turning once, 5 minutes or until thoroughly cooked. Remove chicken and keep warm.

In same skillet, heat remaining Olive Oil over medium heat and cook bell peppers, stirring frequently, 4 minutes or until crisp-tender. Add shallots and cook 2 minutes. Add garlic and cook, stirring frequently, 1 minute. Stir in Sauce and simmer 5 minutes or until slightly reduced.

To serve, spoon sauce over chicken and sprinkle with goat cheese.