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Pan-fried Chicken With Red Pepper Pesto

Pan-fried Chicken With Red Pepper Pesto

2 jars roasted red peppers, drained well

2 tablespoons toasted pine nuts

2 tablespoons freshly grated

Parmesan cheese

1 tablespoon garlic-flavored olive oil

4 (4- to 6-ounce) skinless, boneless chicken breasts, pounded to uniform thickness

In a food processor, combine red peppers, pine nuts and Parmesan cheese and process until pureed. With machine running, drizzle in olive oil. Set aside.

In a large well-oiled skillet over medium heat, add chicken and cook for 4 to 6 minutes per side, or until cooked through.

Transfer to serving plate and top chicken with pesto.