Summer Chicken Breasts

4 red or yellow peppers
4 chicken breasts, boned and skinned (1/2 pound each)
1/3 cup olive oil
2 limes, juice only
1/4 cup balsamic vinegar
1 teaspoon Dijon mustard
2 cloves garlic, crushed
4 tablespoons chopped cilantro
1/2 teaspoon seasoned salt
1/2 teaspoon seasoned pepper

Roast peppers under a broiler until skin is charred.
Place in paper bag for 5 minutes until cool enough to handle.
Remove skins and slice into strips.
Pound chicken breasts slightly between waxed paper to flatten.
Combine oil, lime juice, balsamic vinegar, Dijon mustard, garlic, 2 T. of the cilantro, salt and pepper in a bowl and marinate chicken for at least 1 hour.
Grill or broil chicken breasts for 2 minutes on each side or until done, basting once.
Sprinkle with remaining cilantro and serve with roasted red or yellow peppers.

Serves 4