Chicken with Cherry-Pepper Sauce

Coat an unheated large nonstick skillet with cooking spray; heat over medium heat. Sprinkle chicken with the 1/4 teaspoon salt and the black pepper. Add to hot skillet. Cook for 8 to 10 minutes or until chicken is no longer pink (170 degrees F), turning once halfway through cooking.

Meanwhile, finely chop the roasted sweet peppers and cherries. In a bowl stir together the roasted peppers, cherries, the 1/8 teaspoon salt and, if desired, the cayenne pepper.

Transfer chicken to four serving plates. Spoon pepper-cherry mixture over chicken. Sprinkle with goat cheese and chives.