Title: Tomato-Rosemary Chicken
Categories: Sent
Yield: 12 Servings

12 Boneless skinless chicken
-breast halves
1/2 ts Salt
1/4 ts Pepper
1/4 c All-purpose flour
2 tb Vegetable oil
2 tb Butter
5 Cloves garlic; chopped
1/4 lb Piece prosciutto; chopped
1/3 c Dry white wine
1 tb Chopped fresh rosemary or 1
-tsp dried
12 Plum tomatoes; diced
1/2 c Chicken broth

Season both sides of chicken breasts with salt and pepper. Place flour on
sheet of waxed paper. Dip chicken in flour to coat both sides; shake off
any excess flour and place chicken on another piece of waxed paper.

Heat oven to 375°. Heat 1 tbsp oil and 1 tbsp butter in a large nonstick
skillet over medium-high heat.

Add 6 chicken breasts to skillet; saute until lightly browned, about 3
minutes per side. Place chicken in 15 1/2 x 10 1/2 x 1-inch baking pan in
single layer. Repeat with remaining oil, butter and chicken.

Bake chicken in 375° oven for 20 minutes or until no longer pink in center.

Meanwhile, add garlic and prosciutto to skillet; cook over medium heat,
stirring constantly, for 3 minutes. Add wine and rosemary; cook, stirring
up any browned bits from bottom of skillet, for 2 minutes.

Add tomatoes and broth. Bring to boiling. Reduce heat; simmer 10 minutes.
Place chicken on serving platter; pour sauce over top. Serve immediately.

Recipe by: Family Circle - 12/16/97

Posted to MC-Recipe Digest by The Taillons on
Mar 05, 1998