Grilled Chicken with Roasted-Pepper Sauce

Name: Grilled Chicken with Roasted-Pepper Sauce
Yield: serves 4
Ingredients: Vegetable oil, for grill; 2 garlic cloves (unpeeled); 2 red bell peppers, quartered lengthwise, ribs and seeds removed; 1 tablespoon red-wine vinegar; 3 tablespoons olive oil; 3 to 4 tablespoons water; Coarse salt and freshly ground pepper; 4 boneless, skinless chicken breast halves (1 1/2 to 2 pounds); Arugula, for garnish (optional)

December 22, 2011

A pureed bell pepper and garlic sauce tops grilled chicken breasts; it can also be tossed with pasta. If you like, double the amounts called for below and refrigerate the extra sauce up to one week in an airtight container.

Recipe notes

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