Thanks to Wegman's ideas, here is what I made for supper tonight:

Pan-Seared Chicken with Roasted Sweet Red Pepper Sauce

• Currently 4.5/5 Stars.ERVES 4   ACTIVE TIME: 15 min    TOTAL TIME: 25 min 

4   (6 oz each) Wegmans Boneless, Skinless Chicken Breasts
Wegmans Pan Searing Flour
2   Tbsp Wegmans Pure Olive Oil
1   Tbsp Wegmans Basting Oil
Wegmans Butter
1   pkg (8 oz) Wegmans Roasted Sweet Red Pepper Sauce

You'll Need: Oven-proof pan

Preheat oven to 350 degrees.

1. Dust chicken with pan-searing flour; pat off excess. Heat olive oil in pan on MEDIUM-HIGH on stovetop until oil faintly smokes; add chicken. Turn over when chicken changes color one-quarter of way up and seared side has turned paper bag-brown, 3-4 min. Turn off stove. 
    
2. Place pan with chicken in oven.  Cook 12-15 min, until internal temperature of chicken reaches 160 degrees; check by inserting thermometer halfway into thickest part of chicken. 
   
3. Remove from oven; place pan with chicken on stovetop on MEDIUM. Add basting oil and butter; carefully swirl.  Baste with spoon, 1-3 min, until internal temp reaches 165 degrees. Add red pepper sauce;  heat through.

Vegetables: 1/4 cup(s)

Calories: 280

Nutrition Info: Each serving (1 chicken breast, 1/4 cup sauce) contains 280 calories, 6 g carbohydrate, (0 g fiber), 28 g protein, 16 g fat, (4 g saturated fat), 85 mg cholesterol, and 490 mg sodium.

I also made soup following the directions on the Butternut Squash Puree from Williams Sonoma-Yum Yum!! and a box of Rice-a-roni chicken rice...yeah--real gourmet, aye??

  Sorry I haven't posted in awhile! I need to put up my recipe for Prime rib with Yorkshire pudding that I made last week which was mighty yummy, if I may say so myself! I will put that in a different post so that they don't all run together here..