8 (about 2-½ lbs.) boneless, skinless chicken breast halves
1 jar farm to fork® spicy marinara with calabrian peppers sauce with fresh garlic
2 tsp. lemon peel (optional) finely grated
Combine lemon juice, olive oil, vinegar, rosemary, garlic, salt and pepper in large, shallow non-aluminum baking dish. Add chicken; turn to coat. Cover and marinate in refrigerator, turning occasionally, up to 3 hours.
Remove chicken from marinade, discarding marinade. Grill or broil until chicken is thoroughly cooked.
Meanwhile, heat sauce with lemon peel in small saucepan. Serve chicken with heated sauce.