Parboil 3 large diced tomatillos until soft

Drain and add to 7 oz diced roasted red peppers

Blend mixture in a blender until smooth

Saute 1 minced shallot in 1 TBS olive oil until soft

Add 1/4 cup Port and 1/4 cup balsamic vinegar (for great taste use Aged Balsamic Vinegar ) and 2 tsp sugar

Reduce until mixture is glossy and the consistency of light syrup

Add to red pepper and tomatillo mixture, season with salt and pepper and blend for 2-3 minutes

Make cuts in bone-in chicken breasts and coat with red pepper sauce

Bake in 350 degree oven (or grill) until done

Drizzle more sauce on plate, add chicken breast and serve with Roasted Asparagus in red pepper rings (slice a red pepper into rings , place aspargus spears in pepper rings, spray with olive oil, season with Herbs de Provence and roast in 500 degree F. oven for 15 minutes)