Grilled Chicken With Roasted Tomato Sauce

Ingredients

• 1/4 cup lemon juice
• 1/4 cup Bertolli® Classico™ Olive Oil
• 2 Tbsp. red wine vinegar
• 1 Tbsp. finely chopped fresh rosemary (optional)
• 2 cloves garlic, sliced
• 1/4 tsp. salt
• 1/4 tsp. ground black pepper
• 8 boneless, skinless chicken breast halves (about 2-1/2 lbs.)
• 1 jar Bertolli® Vidalia Onion with Roasted Garlic Sauce
• 2 tsp. grated lemon peel (optional)

Directions

1. Combine lemon juice, Olive Oil, vinegar, rosemary, garlic, salt and pepper in large, shallow nonaluminum baking dish. Add chicken; turn to coat. Cover and marinate in refrigerator, turning occasionally, up to 3 hours.
2. Remove chicken from marinade, discarding marinade. Grill or broil until chicken is thoroughly cooked.
3. Meanwhile, heat Sauce with lemon peel in small saucepan. Serve chicken with heated sauce.