Chicken with Red Pepper Sauce

I found this recipe in a "Taste of Home: Simple and Delicious" cookbook.  I love red pepper sauce, although I did alter this recipe just a bit.  I used Italian-style Panko breadcrumbs instead of the recipe listed below.  Also, I used provolone instead of feta.  And lastly, I used a pre-made red pepper sauce called "Ajvar," something you can find in really good markets or, if you're in Chattanooga, I found it at the European Market (an Eastern European Market) off of Gunbarrel.  I usually eat the sauce alone with those little toast squares you can find at the grocery store.  Yum!

You could also change this to a Chicken Parmigiana-type dish by using marinara and mozzarella.

CHICKEN WITH RED PEPPER SAUCE (Serves 4)

1 egg (or Egg Beaters)
1/2 cup dry bread crumbs
1/4 tsp salt
4 boneless skinless chicken breast halves (4-6 oz each)
2 Tbsp olive oil
2 jars (7 oz each) roasted sweet red pepers, drained
1 tsp Italian seasoning
3/4 cup crumbled Feta cheese

 In a shallow bowl, lightly beat the egg.  In another shallow bowl, combine bread crumbs and salt.  Dip chicken in egg, then coat with the crumbs.

In a large skillet, cook chicken in oil over medium heat for 6-8 minutes on each side or until juices run clear.

Meanwhile, in a blender or food processor, combine the red peppers and Italian seasoning; cover and process until pureed.  Transfer to a microwave-safe bowl.  Cover and microwave on high for 1-2 minutes or until heated through, stirring once.  Spoon over chicken; sprinkle with feta cheese.