Ingredients


2 red bell peppers, quartered lengthwise, ribs and seeds removed


2 cloves garlic, (unpeeled)


1 Tbs. red-wine vinegar


3 Tbs. Newman’s Own Organics – extra virgin olive oil, plus more for grill


Coarse salt and ground pepper


4 boneless, skinless chicken breast halves


Arugula, for garnish


Directions


Heat broiler. Place peppers and garlic on a foil-lined baking sheet; broil 4 inches from heat source, skin side up, until peppers are blistered and blackened in spots and garlic is soft, about 20 minutes. Let cool, about 5 minutes. Use paper towels to rub off pepper skin; squeeze out garlic cloves (discard skins). Make sauce: In a blender, combine peppers, garlic, vinegar, 2 Tbs. water; season generously with salt and pepper. Blend until emulsified. Heat grill to medium; oil grates. Rub both sides of chicken breasts with remaining Tbs. oil; season generously with salt and pepper. Grill chicken, turning once, until browned and cooked through, 5 to 8 minutes per side. Serve with sauce, and garnish with arugula, if desired.