3. Add the red bell pepper, whipping cream, cumin, paprika, salt, and pepper. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes.

4. Whisk together the cornstarch and water. Stir this mixture into the saucepan and whisk until the sauce is thickened.

5. Ladle the sauce into a blender and puree. Taste the sauce and add additional seasoning, if desired. Return the blended sauce to the pan and keep warm.

6. Light a charcoal barbecue or heat a gas grill to medium. Clean the grate and coat it with vegetable oil.

7. Season the chicken breasts with the salt and pepper. Grill 6 to 7 minutes per side, or until cooked through and no longer pink in the center. Baste occasiona lly with some of the Chimichurri Sauce.

8. Serve the chicken breasts in a pool of the Roasted Red Pepper Sauce, drizzled with more Chimichurri Sauce. Serve warm.

Serves 2

Steamed rice or mashed potatoes would be perfect side dishes with this chicken.

They would easily pick up the flavors of both the red bell pepper and

Chimichurri Sauce. Any leftover sauce can be used with fish or beef, either

grilled or broiled. The Chimichurri Sauce is better if made 1 or 2 days in

advance, and refrigerated in an airtight container.