Vega's Grilled Boneless Chicken Breasts with Eggplant & Roasted Peppers Duet

Ingredients:
1 Jar VEGA DUET (eggplant & roasted red peppers)
(drain, separate and set aside)
6 Chicken-breast halves, skinless and boneless
½ teaspoon salt
1 teaspoon ground black pepper
Fresh rosemary

Preparation:
Rinse and dry breast pieces, trim off all fat. Pound thick or uneven pieces if necessary.

Put cutlets into a glass bowl (9x13 works well), sprinkle with salt and pepper to taste.
Pour the juices from Vega Duet over the cutlets and the fresh rosemary. Cover with plastic wrap and refrigerate 2 hours or overnight.

Grill breasts 4-5 minutes each side. (discard marinade that had raw chicken in it)
Place grilled cutlets on deep platter, pour the Vega Duet (eggplant & roasted red peppers) over the cutlets and toss making sure cutlets are coated with all the spices and oils. Garnish with fresh rosemary and serve with pasta or risotto..

This recipe may also be made with Pork cutlets