Chicken with Roasted Red Pepper Salsa

For the get together we had, I made a Roasted Red Pepper Salsa, using a recipe from allrecipes.com as a guideline. It was delicious, but we also had a big bowl of Sage's Guacamole and only bought one bag of tortilla chips, so there were leftovers.

I decided to try it on chicken and it was really good. I enjoyed it both ways- as a cold salsa with chips and warm as a chicken topping. I'll bet it would be great on fish too. I was going to serve the chicken atop a bed of whole wheat spaghetti noodles, but I was really in the mood for cous cous so that's what we had it with instead.

Chicken with Roasted Red Pepper Salsa

2 large chicken breasts
sea salt and fresh ground pepper
1 1/2 tsp olive oil
3/4 cup of Roasted Red Pepper Salsa (recipe follows)

1. Pound chicken to 1/2-3/4 in. thickness. Season with salt and pepper.
2. Heat oil in skillet. Brown chicken for 3 minutes on each side.
3. Pour salsa over top and around chicken. Reduce heat, cover and simmer for about 10 minutes or until chicken is cooked through.
4. Remove chicken to serving plates. Stir salsa and spoon over chicken.

Roasted Red Pepper Salsa (adapted from allrecipes.com)

1 14.5 oz. can of diced tomatoes with green chiles, jalapenos and lime juice (Southwest style from Target)

2 whole Roasted Red Peppers, chopped (i used jarred)

1/2 large onion, diced

1 1/2 tsp sugar

1 clove garlic, chopped

1/2 tsp dried oregano

1 1/2 tsp cumin

1/3 cup red wine

1. Combine all ingredients in a large saucepan. Bring to a boil, reduce heat and simmer for 30 minutes. Chill in the refrigerator for 4 hours before serving.