Grilled Chicken with Roasted Tomato Sauce

Ingredients

• 1/4 cup lemon juice
• 1/4 cup Bertolli^® Cooking Olive Oil
• 2 tbsp. red wine vinegar
• 1 tbsp. fresh rosemary leaves
• 2 cloves garlic
• 1/4 tsp. salt
• 1/4 tsp. ground black pepper
• 8 (about 2-1/2 lbs.) boneless, skinless chicken breast halves
• 1 jar Bertolli^® Portobello Mushroom Sauce
• 2 tsp. lemon peel (optional) finely grated