Makes 4 servings
Serve this chicken and sauce on a bed of pasta, such as vermicelli. The sauce will keep in the refrigerator for up to 3 days; it's also delicious as a sauce for pasta or omelets, either as is, or puréed to make it sooth rather than chunky.
For the sauce1 tablespoon olive oil ½ cup diced red bell pepper (see Tip) 4 cloves garlic, minced 1 can (14 ¼ ounces) chopped tomatoes, with juice ½ cup drained and coarsely chopped oil-packed sun-dried tomatoes 2 tablespoons minced fresh flat-leaf parsley 1 teaspoon dried basil or 2 tablespoons minced fresh basil ½ teaspoon sugar ¼ teaspoon red pepper flakes, or to taste ¼ teaspoon salt, or to taste ¼ teaspoon pepper, or to taste
For the chicken1 tablespoon olive oil 4 boneless, skinless chicken breast halves (about 4 ounces each) Freshly ground pepper, freshly grated Parmesan cheese, dollops of chèvre (goat cheese), and sprigs of fresh flat-leaf parsley for garnish
To prepare the sauce, heat the oil in a medium saucepan over medium-high heat. Add the bell pepper and garlic; cook, stirring occasionally, about 3 minutes, or until the bell pepper begins to soften. Stir in the remaining sauce ingredients, except for the fresh basil (if using). Reduce the heat to medium-low; cover and cook, stirring occasionally, for 10 minutes, or until the bell pepper and sun-dried tomatoes are tender. Add the fresh basil (if using) during the last few minutes. Taste and adjust the seasoning.
While the sauce is cooking, heat a stovetop grill over high heat. Brush one side of each chicken breast with the olive oil. Reduce the heat to medium-high and arrange the chicken on the grill, oiled sides down; cook for about 5 minutes. Brush the top surfaces with oil; turn and cook for 5 more minutes, or until the chicken is lightly browned and cooked through at the thickest points.
To serve, spoon the sauce over the chicken.