2 Tbs Olive Oil
1 1/2 Lbs Chicken Breast
1/3 Cup Heavy Whipping Cream
2 Tbsp Parmesan, Grated

RED PEPPER SAUCE
12 oz Jar Roasted Red Peppers, Drained
10 to 12 Fresh Basil Leaves
3 Cloves Garlic
2 Tbs Olive Oil
1/2 Tsp Paprika
1/2 Tsp salt
1/4 Tsp Pepper

2 Tbs Olive Oil 1 1/2 Lbs Chicken Breast 1/3 Cup Heavy Whipping Cream 2 Tbsp Parmesan, Grated 12 oz Jar Roasted Red Peppers, Drained 10 to 12 Fresh Basil Leaves 3 Cloves Garlic 2 Tbs Olive Oil 1/2 Tsp Paprika 1/2 Tsp salt 1/4 Tsp Pepper

Combine roasted red peppers, basil, garlic cloves 2 tbsp olive oil, paprika, salt, and pepper in a blender, Blend until smooth.

Heat 2 tbsp olive oil over medium heat in a large skillet. Season chicken with salt and pepper. Cook until done, transfer to a plate.

Add roasted red pepper sauce to skillet. Stir and cook for a few minutes. Lower heat and add cream. Stir to combine.

Return chicken to skillet. Spoon suace over chicken and cook for a few more minutes. Sprinkle parmesan over chicken. Serve over pasta, rice, mashed potatoes or crusty bread.