Chicken Breasts with Red Pepper Sauce

2 medium tomatoes, peeled, seeded and chopped
1 small onion, chopped
1 medium red bell pepper, chopped
1 tbsp fresh parsley, chopped
1 tbsp fresh basil, chopped, or 1/2 tsp dry basil
1/4 tsp dried thyme
1/4 tsp hot pepper sauce
1/4 tsp fresh ground pepper
4 skinless, boneless breast halves, pounded to 1/4" thickness
2 tbsp olive oil (substituted for butter in original recipe)
1/2 cup chicken broth (substituted for white wine in original recipe)

Combine vegetables and spices in a medium saucepan. Bring to a boil, reduce
heat, and simmer 20 minutes. Transfer to a food processor or blender, and
purée until smooth. Pour into a small saucepan and keep warm over very low
heat. In a large fry pan, heat oil. Add Chicken breasts, cook 3 minutes a
side, until chicken turns white. Add broth, reduce heat and simmer 10
minutes. Spoon red pepper sauce on plates, and arrange chicken on top.
Makes 4 servings.

Adapted from 365 Ways to Cook Chicken by Cheryl Sedaker.