Serves: 2 Prep Time: 30 min.
2ea, 6 / 7 oz. Chicken Breasts, boneless, with/without skins
1 jar B & M Sundried Tomato & Pepper Jam
3 ea Chili Peppers or more for spicier flavor
1 tsp, Garlic, fresh, sliced finely
2 oz, Chianti Wine
1# favorite Pasta, cooked as directed
3 ea, Scallions, finely chopped
½ tsp, B & M Mediterranean Style Sea Salt, finely ground

Cook pasta according to directions. In mean time:
Spray non stick sauté' pan, using medium heat, season chicken breasts with B & M Mediterranean Style Sea Salt. Sauté' covered, until evenly golden brown. Place in 350 oven, in suitable dish, with a piece of greased brown paper to cover chicken. In sauté' pan, add garlic cook until just becoming soft, add wine, reducing to ½. Add, Sundried Tomato & Pepper Jam, bring to slow simmer, then pour over chicken; continue to cook in oven until done in oven. When chicken is done, discard brown paper, sprinkle with scallions before serving. Serve out of baking dish or on platter with pasta.

Variation:
Use Apricot Pepper Jam or Ginger Peach Jam*
*Slice thinly one Sweet Red Pepper, sauté' in pan before you add the jam, heat, follow as above.

Variation:
Use Cooked Rice instead of Pasta.

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