Instructions: To make chimichurri: In medium bowl, mix together oil, vinegar, parsley, basil, bell peppers, garlic, red pepper flakes, hot sauce, salt and freshly ground pepper; set aside.

To make chicken: Pound chicken to even thickness and place in resealable bag.

Pour half of chimichurri over chicken and marinate in refrigerator at least 20 minutes. Reserve remaining chimichurri. Remove chicken from marinade and discard marinade. Blot chicken dry with paper towels.

In large skillet or stove-top grill pan, place olive oil over medium-high heat. Add chicken and cook about 5 minutes on each side or until fork-tender.

Place chicken on serving platter and top with remaining chimichurri. Garnish with red and yellow bell pepper rings and basil leaves.

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