1. Season chicken breasts with Italian seasoning, salt and pepper on both sides. Heat olive oil in a large skillet over medium-low heat. Add the chicken breasts to the pan and cook for about 5 minutes per side, or until a nice golden brown and juices run clear. Transfer chicken to a plate.

2. Reduce the heat to low, then add your roasted bell pepper sauce to the same skillet with the oil and Cayenne pepper. Slowly increase the heat to medium-low and bring the sauce to a gentle simmer. Simmer for 5 minutes, stirring occasionally.

3. Whisk in diced butter and grated parmesan cheese, until melted. Carefully return cooked chicken breasts to the skillet and allow to simmer in the sauce for 3 minutes more.

4. Serve chicken over steamed cauliflower rice, bulgur, pasta or rice and garnish with chopped parsley or basil, and more parmesan cheese. Enjoy!

Notes:

• • Cooking times can vary depending on the size and thickness of your chicken breasts. The internal temperature should show at least 165ºF (74ºC).
  • Go easy on the salt, or simply skip it (especially if you follow a low sodium diet),  because the sauce and parmesan should bring enough saltiness.
  • If you’d like to make your own roasted bell pepper sauce: In a food processor, combine canned roasted bell peppers, garlic, basil, and Cayenne (if using). Mix until smooth.