Red Pepper Chicken with Rice

1/2 C dry red wine
2 bay leaves
6 cloves garlic, minced, divided
3/4 tsp dried rosemary, divided
4 chicken breasts (4 oz each)
6 medium red bell peppers, julienned
1-1/2 C nonfat ricotta cheese
1 tsp freshly ground black pepper
3 C hot cooked brown rice

Mix wine, bay leaves, 2 cloves minced garlic, and 1/4 tsp rosemary. Brush on chicken breasts. Broil chicken for 30 to 35 minutes, basting every 7 to 10 minutes to keep chicken moist. Turn chicken halfway through cooking period.

Remove and discard chicken skin and bay leaves.

Lightly sauté remaining garlic and 1/2 tsp rosemary for about 4 minutes; do not brown. Add bell pepper and continue to cook until just tender. Purée half the sautéed red pepper mixture with the ricotta cheese and black pepper in a food processor or blender.

Arrange the chicken on a platter with the sautéed peppers, pepper-cheese sauce, and rice.