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4 boneless, skinless chicken breasts
salt and pepper
2 tablespoons olive oil
1 small white onion, peeled and diced
5 cloves garlic, peeled and thinly sliced
2 cups (about 10 ounces) cherry or grape tomatoes, halved
1 jar (about 1 cup) roasted red peppers, drained and diced
1/2 cup roughly chopped fresh basil leaves, loosely packed
optional topping: grated Parmesan cheese
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1st Keep
 hawk206
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