Tomato-Rosemary Chicken

Submitted By: Downhome

208 Views | 6 Likes

Difficulty: easy Prep Time: More than 15 Minutes Total Time: Under an hour

12 boneless, skinless chicken breast halves (4 pounds total)
1/2 tsp salt
1/4 tsp black pepper
1/4 cup all-purpose flour
2 tbsps vegetable oil (or olive oil)
2 tbsps butter (or margarine)
5 cloves garlic, chopped
1/4 lb proscuitto, chopped
1/3 cup dry white wine
1 tbsp chopped fresh rosemary or 1 tsp dried, crumbled
12 plum tomatoes, diced
1/2 cup chicken broth

Season both sides of chicken breast halves with salt and pepper. Place flour on a sheet of waxed paper. Turn chicken in flour to coat both sides; shake off any excess and place chicken on another piece of waxed paper. Heat oven to 375°F. Heat 1 tbsp oil and 1 tbsp butter in a large non-stick skillet over medium-high heat. Add 6 chicken breast halves and sauté until lightly browned, about 3 minutes per side. Place chicken in a 15" x 10" x 1" jelly-roll pan in a single layer, filling half of the pan. Repeat with remaining oil, butter and chicken. Bake chicken in a heated 375°F oven for 20 minutes or until internal temperature registers 170°F on an instant-read thermometer. Meanwhile, add garlic and proscuitto to skillet; cook over medium heat, stirring constantly, 3 minutes. Add wine and rosemary; cook 2 minutes, stirring up any browned bits from bottom of skillet. Add tomatoes and broth. Bring to a boil. Reduce heat; simmer 10 minutes. Place chicken on a serving platter; pour sauce over top. Serve immediately.