Recipe(tried): Sunset Island Chicken

SUNSET ISLAND CHICKEN

You will have enough sauce left over to use on another batch of chicken.

4 chicken breasts, boneless and skinless
4 Tbsp. olive oil
1 medium onion, sliced
2 garlic cloves, minced
1 jar (12 oz.) roasted red peppers, drained
1/2 tsp. salt
1/4 tsp. black pepper
1 Tbsp. light brown sugar
1/4 tsp. ground coriander
1/2 cup pimiento stuffed green olives, halved
1/2 cup dark raisins
3/4 cup dry white wine

In a large skillet, heat 2 Tbsp. olive oil over med. heat. Add onions and garlic and saute 3 minutes. Place mixture along with the red peppers, salt, and pepper in a blender and puree. Set aside.

In the same skillet, saute the chicken breasts til nice and brown. Pour the red sauce over, sprinkle with the olives and raisins, add wine, sugar and coriander and stir together to blend. Lower heat to simmer, cover and cook another 45 minutes.