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Ingredients
  • 2 lb. skinless, boneless chicken breasts
  • Kosher salt, freshly ground pepper
  • 3 Tbsp. extra-virgin olive oil, divided
  • 1 small onion, thinly sliced
  • 5 garlic cloves, thinly sliced
  • 2 16-oz. jars whole roasted red peppers, drained, sliced into 1"-wide strips
  • 2 Tbsp. double-concentrated tomato paste
  • 1 tsp. dried oregano
  • ½ tsp. crushed red pepper flakes
  • 2 Tbsp. sherry vinegar or red wine vinegar
  • 1 tsp. honey
  • 1 oz. Parmesan, finely grated (about ½ cup)
  • Torn basil (for serving)
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