1/4 c. olive oil
1 tbsp. Worcestershire sauce
2 tsp. Dijon mustard
1 tsp. dried basil
2 whole chicken breasts, split, skinned, boned
1 med. red pepper, very finely diced

Mix oil, Worcestershire sauce, mustard and basil in a small dish and set aside.

Pound each chicken breast half between 2 sheets waxed paper to a uniform thickness of about 1/2 inch.

Heat oil mixture in a 12 inch skillet over medium-high heat. Add chicken breasts and red pepper, cover and cook 3 minutes. Turn, cover and continue cooking until chicken is no longer pink, 2 to 3 more minutes. Serve immediately with the red peppers spooned over the chicken. Makes 4 servings.