Southwest Barbecued Chicken With Tomato Red Pepper Dressing

"This is a spicy, healthy version of the classic favorite. You can cook the chicken in the oven or on the grill". (Description and recipe courtesy of American Heart Association -- www.deliciousdecisions.org)

• Ready In: 30 mins
• Serves: 2

Ingredients

• Chicken

• 1  teaspoon red chili powder (or to taste)
• 1  teaspoon canola oil
• 1⁄2 teaspoon honey (optional)
• 2  boneless skinless chicken breast halves (about 8 ounces)

• Tomato Red Pepper Salad Dressing

• 1 (6 ounce) can tomato paste (use Contadina Pesto Tomato paste if you find it)
• 1  whole  roasted red pepper (or pimento from a jar)
• 2  tablespoons red wine vinegar
• 2  tablespoons water
• 1  garlic clove, chopped
• 1  teaspoon dried basil

Directions

1. Tomato Red Pepper Salad Dressing:
2. Combine all ingredients in a blender container. Blend until well mixed.
3. Prepare Barbecued Chicken:
4. Preheat the oven to 375 degrees (or, fire up the grill).
5. Mix together the salad dressing, red chile powder, canola oil and honey, if using. Pour half the dressing over the chicken breasts in a lightly oiled or nonstick baking dish.
6. Bake for 10 minutes. Baste with remaining sauce and cook about another 10-15 minutes or until done. Be careful not to overcook.