Sprinkle chicken with salt and black pepper. Place chicken in a freezer bag.
For marinade, in a blender or food processor combine roasted peppers, oil, vinegar, Italian seasoning, and garlic. Cover and blend or process until smooth. Pour over chicken. Seal bag; turn to coat chicken. Freeze for up to 4 months.
To serve, thaw in the refrigerator overnight.
Preheat oven to 375 degrees F. Drain chicken, reserving marinade. Place chicken in a shallow baking pan. Drizzle with the reserved marinade. Bake for 65 to 75 minutes or until done (170 degrees F). Cut each chicken piece in half.