Tomato-Basil Chicken

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6 oz. tomato paste

3 T. olive oil

1/4 C. red wine vinegar

1/3 C. red wine

1/2 t. red pepper flakes

1/2 t. salt

1 t. dried basil

1/2 t. ground black pepper

4 skinless, boneless chicken breast halves

Wash the chicken and pat dry with paper towels. Combine the marinade ingredients and place the chicken and marinade in a zip-top plastic bag. Let sit at room temperature for 20 minutes, or in the refrigerator overnight.

Remove chicken from marinade and grill or broil chicken breasts 7 to 10 minutes per side, until done.

Servings: 4