Chicken With Peppers and Goat Cheese

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3 medium red, orange or yellow bell peppers, sliced

1 small shallot, chopped

1 clove garlic, finely chopped

1 jar Bertolli® Tomato & Basil Sauce

3 ounces goat cheese, crumbled

4 boneless, skinless chicken breast halves (about 1-1/4 lbs.), pounded 1/4-inch-thick

1/3 cup all-purpose flour

2 Tbsp. olive oil, divided