This recipe comes from a card picked up in Sainsbury's years ago; I have made it before but never blogged about it so thought I would do so now. It's a good way to get extra vegetables into your diet - I don't like red pepper in large quantities but enjoyed this recipe.
To serve 4, you need:
1/2 tbsp. olive oil
4 skinless chicken breasts
2 fresh chillies, deseeded
2 large red peppers, deseeded, cored and chopped
75g sundried tomatoes
2 tsp soft light brown sugar
1 tbsp. white wine vinegar
227g can chopped tomatoes
Brush a large frying pan with the oil and cook the chicken breasts over a medium heat for about 15 minutes or until cooked through - it will take longer if they are large.
Meanwhile put all the other ingredients in a food processor and whizz until smooth.