Instructions: Preheat broiler. Place 4 pepper halves in broiling pan. Broil 5 minutes on each side or until peppers are lightly charred. Remove peppers and place in brown paper bag. Close bag and let peppers steam 10 minutes. Remove skin from peppers. Cut remaining uncooked pepper halves into slices and set aside.

Blend roasted peppers, vinegar, Tabasco sauce and salt in food processor or blender. Gradually add 1 tablespoon oil until mixture is smooth. (Makes 1/2 cup sauce.)

Heat remaining oil in heavy skillet over high heat. Sprinkle chicken with salt and pepper, if desired and place in pan. Saute 8 to 10 minutes on each side or until done. Add sliced peppers and saute 1 to 2 minutes longer. Serve with sauce.

This recipe yields 4 servings.

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